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CELLAR
RECEIVING GRAPES
The harvested grapes arrives in the cellar in crates or small tubs. The one destined to produce white wines is crushed and pressed to separate the must that will ferment in tanks. The one destined to produce red wines is crushed and almost always de-stemmed; the must with skins and pips will be pumped into the fermentation tanks.
FERMENTATION
It is a very important phase, on which an aspect of the wine's expression depends. The temperature is controlled to ensure proper development and the preservation of the varietal aromas.
RACKING OF WINE
From the first fermentation it is necessary to separate the large deposits, called lees, to keep the wine in conditions of cleanliness and frankness, especially olfactory. They are carried out with peristaltic pumps, very delicate, in the absence or presence of air depending on whether it is white wine or red wine.
AGING PERIOD
After fermentation, the wine must rest: if it is white, to amalgamate the aromas with the acid texture and possibly the hints of yeast that remain as a deposit on the bottom of the tank and enrich its structure and enveloping. If it is a red wine, such as Barbera and even more Barolo, it is important that the tannins and anthocyanins polymerize, in order to become stable and harmonious. In this case, oxygen is also important, which is why the refinement takes place in wooden containers of different capacities, which release oxygen through the pores.
BOTTLING
It is the phase that concludes the wine production cycle, a delicate operation to be carried out very carefully in order to fully preserve the quality that has been tried to produce. It is important to protect the wine from oxygen when filling the bottles and to close the bottle well, with any type of closure. For some years we have been using the screw cap on white wines and non-aged reds which allows us to significantly reduce the sulphite content thanks to the consistency of the estate. In this way, greater longevity and freshness are guaranteed.
LABELLING
It is not a phase of the wine production cycle but it is fundamental for the designation of the product, both legally and for image and recognition. Not having a historical brand, we opted for a sober graphic line that distinguishes the various selections of our wide range.
