VINEYARDS

Our vineyards are traditionally handled in Guyot system, with high number of plants per hectare, and this in order to allow the best terroir expressiveness.

We have vineyards which were planted in 1968 and others planted more recently… all of them have been selected with the same features in order to have the maximum agronomic and ecological sustainability.

We reduce at the minimum level the use of plastic materials during growth, winemaking and logistics. All our materials are naturals or recyclable.

Many operations are manually done and the use of tractor is limited to reduce the farm ecological footprint.

SPONTANEUS  FERMENTATIONS

To optimize quality, we make late harvest, we pick up grapes only by hand using little casks of about 20 kg and we carry quickly the grapes into the cellar to become must.

The pressing process starts immediately to preserve the grapes from starting unwanted fermentations.

Our grapes, carefully selected, are rich in sugar, acidity and sanity, and need very small sulfites addictions to preserve from oxidations.

The must is pumped in steel tanks where begin first the maceration and later the alcoholic fermentation.

When all sugars are converted in alcohol and all the pigments have coloured the wine, the skins of grape are separated from wine without pressing and immediately carried to Organic Distillery to become a rich, full bodied GRAPPA.

Our Grappa Monovitigno represents our terroir in the best way because of its unique aromas and flavours.

AGING

Now our wine can be moved to oak barrels (tonneaux, barrique and big barrels) to finish the alcoholic fermentation and to start the malolactic process.

After 12/18 months and after several decanter operations, the wine is bottled to complete its aging and to acquire more complexity, depth and texture.

A small injection of sulfites is made at this time only to sterilize the bottles before filling them.

During cellar operations we don't make any filtering or clarifies, so our wines can be called VEGAN FRIENDLY.