How we make fine wines
Everything starts with the terroir, the soil type, the location of the vineyards, and the choice of varieties that can thrive in these higher altitudes. Careful and ecological viticulture is also important for the growth of the plants and grapes.
When caring for the vineyards, we respond to the weather that the seasons bring us. The changing conditions naturally affect the quality and quantity of the fruit and the moment we can harvest.
This creates a continuous interaction between man and nature, and we try to achieve the best possible results under the given circumstances.
We can usually harvest at the end of August and in the first half of September. We start with the harvest for the Spumantes. This type of wine requires a lot of freshness and less sugar. The harvest for the still wines is usually brought in two weeks later.
Harvesting and bruising
On the day of harvest, the grapes are processed immediately. In the cantina, the grapes are destemmed and crushed.
Presses
White wine: After crushing, the juice is pressed immediately to separate it from the skins and seeds. This prevents the wine from taking on colour.
Red wine: The crushed grapes are first fermented with their skins. Only after fermentation is the mixture pressed to separate the skins from the young wine.
Rosé: The process is similar to that of red wine, but the skins are removed after a short maceration period, giving the wine a lighter, pink colour.
Fermentation
The yeast cells, both the natural ones on the skin and sometimes added yeasts, convert the sugars in the grape juice into alcohol and carbon dioxide.
Clarification and maturation
After fermentation, the young wine is often aged in barrels (stainless steel or wood) for several weeks or even years, which further influences the taste.
The wine is then clarified and filtered to remove any suspended particles.
Bottling
Finally, the wine is bottled, ready to be drunk.
Champagnoise (Metodo Classico)
Our spumantes receive an additional treatment. This is called Methodo Classico, the same method used to make champagne. After the first fermentation and maturation in the barrel, a second fermentation takes place in the bottle.
This fermentation can take up to 24 months. After removing the yeast residues, the bottle is sealed with a crown cap.
