In the cellar

Wine making

The wine is made separately by variety and plot respecting the characteristics of the individual grapevines. During stalk removal we add only a few grams of potassium metabisulfite. The grapes after being cleaned and gently pressed, are taken to conical vats made of Slavonia oak of 70 hl where they spontaneously ferment using the natural yeasts present in grapes and in the wine cellar. We do not add any kind of additives such as enzymes, yeast nutrients, tannins, etc. to the must in fermentation … The maceration of the skins is carried out by pumping, and punching down the fermenting must according to the needs that are evaluated by monitoring the natural course of the temperature, the degradation of sugars and especially the organoleptic characteristics of the must. Racking is done at the end of fermentation to separate the grain from wine grapes which undergo a soft pressing with pneumatic press.

Ripening

The young wine is left on the lees for the malolactic fermentation that occurs spontaneously in the same oak vats and oak casks of a capacity of 20 Hl. Usually, the malolactic fermentation is completed by Christmas. Afterwards the same vats and oak barrels are used for the subsequent stages of grape ripening. For the maturation of our red wines we do not use barriques. Some stainless steel vats are used for transferring the wine and short term storage.

Bottling

The bottling is done manually without fining or filtering the wine after one year minimum of ageing (24 months minimum for the Reserve). Measurements of sulphur are extremely low (usually less than 50 mg/litre of total sulphur dioxide). The marketing starts after at least three months of aging (six months for the Reserve).