Finally we did it! Almost a year has passed since the last post but the first harvest of Trebbiano Spoletino took place! The manual harvest of our grapes has been completed and now the newly formed must lies inside the tank at a controlled temperature, cooled by the addition of dry ice to drastically reduce the temperature, so as not to start fermentation. In fact, for our whites, as is the case for Araminto Silver, we use a very common technique in northern Italy, especially in the production area of ​​the great Friulian white wines. This technique called Cryomaceration, it allows to macerate the skins with the juice without the alcoholic fermentation taking place, this involves an enrichment of the must in perfumes and aromas conferred by the skins, which would otherwise be lost. The temperature at which this "rest" of the must and the skins takes place ranges from 6 to 7 degrees ° C for at least 2 days, after which a soft pressing of the skins will be performed and then fermentation is started without the latter. Fermentation, always at a controlled temperature, will be around 17 degrees ° C, this is possible through special vinifiers / tanks with refrigerated bands that surround the tanks themselves. As for the duration, it is not a certain fact but the slower it is, the greater the possibility of obtaining a wine with hints of exotic fruit typical of Trebbiano Spoletino.

Francesco