Our winery, a CHALET in Canneto Pavese, Lombardy
The winery is located in Canneto Pavese, Lombardy, Italy, at the foot of our hill. It is equipped with everything necessary for the vinification, aging, bottling and maturation of our wines. Our wine is artisanatural and derives from working methods aimed at obtaining the maximum from the grapes, but which exclude manipulations by man and the absence of chemical additives (except for small quantities of potassium metabisulphite).
The tanks and equipment that come into contact with the wines are made of stainless steel. For the maturation of some of the red wines, we use French and American used oak barrels, one, two and three vintages old. The winemaking and cellar rooms are equipped with temperature and humidity regulation.
Respect for grapes
The grapes are harvested at the perfect moment of ripeness for the desidered type of wine. Usually only me and my mom perform harvest and strictly by hand in boxes. We select and gently pick only the best grapes and bring perfectly intact clusters to the crusher. Since the winery is at the foot of the vineyard, we don't need to move furthermore the grapes, keeping the quality.
The white grapes Riesling and part of Malvasia are immediately pressed and slightly cooled if necessary. After sedimentation we separate the early lees and fermentation begins at low temperature, to preserve the freshness and fragrance of the wine. For red grapes and the remaining of Malvasia, the process is different. We crush and left the grapes to macerate for several weeks with the skins to extract body, substance and aromas.
The fermentation of the red wines takes place between 22 and 30 ° C, depending on the moment of fermentation, the season and the type of wine. The small size of the tanks helps the dispersion of heat and eases temperature control. During the fermentation of the red grapes, 1-2 times a day, we carry out extremely delicate pumping over or punching down. In this way, the wine can acquire only the noble substances from the skins and the yeasts can get the oxygen necessary for a regular fermentation.
The duration of maceration varies between 5 and over 30 days depending on the wine to be obtained and the course of the growing season. In any case, effective length is evaluated according to the vintage specificity, the fermentation process and the evolution of the tannic structure of the wines. However, it continues until the skins can release noble substances. Towards the end of the maceration, we close the tanks to preserve wine from oxidation.
Drawing off and Malolactic
At the end of the maceration period, the juice is drawn off and we slightly press the skins. Keeping the temperature of the wine at a sufficient temperature, the malolactic retrogradation (for red wines) also takes place.
From here on, it is necessary to wait for the cold season, winter helps the wine to settle the solids present and to acquire transparency and brilliance, as well as softness and finesse. Aging of the wines is always on the fine lees, to improve complexity and stability in a natural way and to keep intact all the unique characteristics that the vineyard gives to the grapes.
Our wines are very pleasant and complex, of extraordinary intensity and are suitable for long aging in bottle. We thank the characteristics of stability and longevity deriving from the soil of origin, the long fermentation and the aging technique used, both for the reds and for whites. These wines can have lees in the bottle, which does not alter, but rather enhances, their characteristics.