We follow everystep of the winemaking from vines to wine,
during the winter the most important and time consuming operation is pruning,
when we select the gems that will give birth to the new grapes..
After blooming the first grapes are formed, in this phase is very important to protect grapes and leaves from parassites, we mainly use low impact products like copper and sulfhur.
The grapes are fylly formed, in this phase are becoming more resilient towards parassites and os very important the green pruning to reduce the number of leaves in order to let the sun, and air inside the vines.
the grapes are turning red they just need to be left alone for maturing lowering total acidity and increasing sugars, polyfhenol and antocians.
During the vintage we select only the best grapes from our properties and pick them by hand.
We destinate only 6 % of the grapes we produce to make top natural substainable wine that will be bottled in our labels, the rest is picked up by machine and used to make bulk wine for other winary that usually work with the GDO.
all grapes grapes must be delivered to the winary as soon as possible and softly pressed to avoid oxidation, stemmed and pumped into stainless steel silos.
wine making, grapes are fermented into refrigerated tanks at approx. 18 c.
the number of days of contact between the skins and the juice is a basic and very important decision and depends on the kind of wine we want to achieve and also by the condition and caracteristc of the grapes, more than day by day decisions in thje winary during this period are taken hour by hour.
After fermentation is over wine is not ready, it is young and needs to be moved several times and also filtered upon the result we want to achieve, a lot of equipment is involved, we prefer mechanical operations rather than chemicals adding only small amount of sulfites when necessary
After the wine rest for te winter is bottled the following spring.