THE CELLAR - nuovo sito 2020

THE CELLAR

The winery of the farm is not very large and can accommodate containers with a maximum capacity of around 40 hl.The grapes are harvested exclusively from our vineyards; they are harvested manually and vinified with completely traditional methods; in fact the freshly picked grapes are de-stemmed (and pressed for white wines) immediately, and the must is fermented in stainless steel tanks; here the temperature is kept under control to allow the extraction of perfumes, aromas and much more.While white wines are fermented "virgin", ie without the peel, the reds stop and ferment with the skins for a period that varies according to the product you want to obtain, from 7 to 20 days. During these days, more pumping over and punching down are carried out per day, and 1-2 deléstages are performed.Once the alcoholic and malolactic fermentation is over, the wines are ready to be refined. Here you can choose whether to refine them simply in steel tanks or like some of the wines produced, which are also refined in 225 lt barriques, for shorter or longer periods which can vary from 3, 6 and 12 months before being completely stabilized and bottled for marketing.