PRODUCTION OF WHITE WINES
The white wines are produced using the innovative techniques which envisage a fermentation procedure without sulphur dioxide and by applying the DRM (Double Reasoned Maturation) method directly in the vineyard. The grapes are subjected to maceration on the skins in order to extract the maximum aromatic potential and contribute to the longevity and preservability of the future wine. The sparkling wines undergo a very low temperature controlled fermentation process. Each fermentation process follows a specific work protocol.
PRODUCTION OF RED WINES
The red wines reach their maximum expression by means of a calibrated maceration performed in the rotary fermenter. The wines will then be selected and aged in Slavonian oak barrels and French Allier oak barriques. The ageing is essentially carried out for the selected red wines. The wines are aged in wood barriques for about 2 years.
Fermentation Vessels
Rotary fermenter and fermentation vessels. We have a capacity of 1.500 hectolitres in fermentation vessels and stainless steel autoclaves.
The vessels are connected by an automatic temperature control system that allows us to control the alcoholic fermentation of musts and wines in refermentation.
The wines are filtered using a bypass filter, which allows the maximum respect of the same.
Filtration
Laboratory
Our laboratory guarantees the analysis of the characteristics of the grapes, musts and wines: our oenologist defines the operations and the corrections to be carried out in order to achieve the best possible results
The fermentation of sparkling and spumante wines is performed using the Martinotti/Charmat method, which takes place at low temperatures, allowing the production of wines with an exceptionally fine perlage.
Autoclaves
Aging
This is carried out mainly selected red wines and is achieved from a proportion of predefined percentages of wines in barriques and in barrels. The wines are kept in oak barrels and barriques for 2 years so, for example, 1 wine from 2008 will remain in wooden barrels until 2010, it will be bottled in 2011 and made available for sale after 6 months.
This process is carried out by a superior quality subcontractor facility which, after washing and drying the bottles, fills them after saturating the bottle with nitrogen. This ensures the wine does not come into contact with the surrounding air and no oxidation can occur. Premium quality corks are used.
Bottling
