Vinification

In order to achieve a wine that might best represent the typical characteristics of our land, we have selected the most suitable vines and clones.
The vineyard has been located in such a way that specific cultivation strategies could be provided for each type of plant depending on the kind of soil they are laid int.
The extreme care spent during the early growing stages, the low per plant yield, the use of small handheld baskets during the meticulous handpicking process – when each bunch is checked grape by grape – mean that the grapes that reach our cellars are both sound and rich with intact poliphenolic and anthocyanic (colouring) substances.
From the beginning of July our labs analyse the conditions of the various grapes on a daily basis to determine the level of ripening and the chemical balance.
Evaluation of the lab results and field verification allows us to choose the “right” moment for the harvest depending on the grape variety and the growing soil.
The harvest is performed using 10 kg baskets and the grapes are subjected to three distinct selection procedures, on the plant shortly before harvest, during the harvesting where every rotten, withered or green grape is removed, while a final check is performed on
a sorting belt in our cellar, where 4 to 6 people perform a final selection.
The grapes are pressed within two hours of harvesting.
The pressing yield is usually low and highly selective and produces musts that then undergo slow steeping and fermentation processes.
Our cellar is mainly equipped with small vats (10,15, 25, 50, 75 and 100 hectolitres) designed to afford separate vinification of grapes from the various estate plots.
This process heightens the characteristics of each grape consignment and ensures that each wine is produced with the greatest accuracy with regard to blending and final preparation.

Percentage hectolitre yield per quintal of pressed grapes:

White and red grapes for aging in steel containers: 65 - 68%
White and red grapes for barrique aging: 60 - 62%
International red grape varieties: 55 - 60%