Our wine chalet. The cellar is at the foot of the hill, it is simple but functional, with all the equipment necessary for vinification, aging and bottling of our wines.
The tanks and equipment that come in contact with the wine are made of stainless steel.
We age red wines in oak barriques, which have previously contained other fine wines such as Barolo.
The grapes are harvested at optimal maturation, harvesting is done by hand to select and pick only the healthiest grapes, so to bring with boxes to the winery undamaged grapes.
The grapes are vinified within a few minutes to maintain the quality of the product.
The white grapes are pressed and immediately cooled; After decantation and separation from the first sediment, fermentation starts at low temperature to preserve the freshness and the fragrance of the wine. The fermentation takes place at 16-20 °C.
Red grapes are crushed and soaked for long with skins to extract body and elements. The maceration lasts according to the trend of the fermentation and the climatic course of the vegetative season, however, as long as the skins can yield fine substances.
The fermentation takes place at 22-28 ° C, thanks also to the small size of the tanks and a simple cooling system.
During the first stages of fermentation of red grapes, 2-3 pumping over or punching down are carried out daily to extract color and body from the skins and to give oxygen to the yeasts necessary for a proper fermentation.
At the end of the maceration, the must is pumped in another tank and the skins slightly pressed.
Towars the end of the fermentation the tanks are closed to avoid contact with air and protect wine from oxidation. After the end of the alchoolic fermentation, the malolactic fermentation (for red wines) normally occurs.
From here on, we have to wait for the weather and the cold to help the wine decant the solids present and gain transparency and brilliance, in addition to softness and finesse.
The aging of wines is always on fine lees, to improve complexity and stability in a natural way and to keep intact all the unique characteristics that the soil transfer to grapes.
Our wines have characteristics that can withstand long aging.
If stored in the right conditions, they continually improve quality aging, like all great wines.