For me, it was an unforgettable day that day and I learned more that evening than all these days as winemaker, I was 14 years old in the long ago 1970.
when all began
u r S t o r
u r S t o r
Our Family history begins when my Grandfather Domenico told me:
"Come Claudio, it’s time to help me to making wine!"“
Our Family history begins when my Grandfather Domenico told me:
"Come Claudio,
it’s time to
help me to making wine!“
when all began
u r S t o r
u r S t o r
Our Family history begins when my Grandfather Domenico told me:
"Come Claudio, it’s time to help me to making wine!"“
For me, it was an unforgettable day that day and I learned more that evening than all these days as winemaker, I was 14 years old in the long ago 1970.
a s s i o n n d d e t e r m i n a t i o
a s s i o n n d d e t e r m i n a t i o
a s s i o n n d d e t e r m i n a t i o
Winery
e n o l o g i a l T e c h n o l o g y
Producing wine requires not only a high quality grape but also an appropriate and state-of-the-art technology facilities that is necessary to keep the freshness of all the work done in the vineyard.
The machines used in wine making are designed in such a way as to not alter the characteristics of our grapes and then our wines, while maintaining the fullest authentic taste in them.
Our cellar is designed to carry out all the functions for wine production and packaging, starting from the grapes carry in the cellar, in a shortest time, to the bottling of the wine.
Producing wine requires not only a high quality grape but also an appropriate and state-of-the-art technology facilities that is necessary to keep the freshness of all the work done in the vineyard.
The machines used in wine making are designed in such a way as to not alter the characteristics of our grapes and then our wines, while maintaining the fullest authentic taste in them.
Our cellar is designed to carry out all the functions for wine production and packaging, starting from the grapes carry in the cellar, in a shortest time, to the bottling of the wine.
u r V i n i i c t i o n M e t h o d s
White wine vinification is practiced in the vast majority of white wines and consists in starting the alcoholic fermentation after pressing the freshly skins white grapes.
This must be done in such a way as to limit as much as possible the contact of the grape must with oxygen, in the press machine and in the tank, thus maintaining the intact bouquet.
Unlike the white wine vinification, in the winemaking for cryo-maceration, freshly harvested and pressed grapes are sprinkled with dry ice so to drastically lower their temperature and macerate (without fermentation) for two days in a tank with cooling at a very low temperature.
This process allows to block the alcoholic fermentation and gives to grape must a great deal of scents and aromas, otherwise lost. Once the fermentation process is started at a controlled temperature, the wine is left to sleep in stainless steel tanks or in oak barrels of 2.25 hl, where it will complete its maturation.
In the case of rosé wines, vinification takes place in a similar way to whites, with the difference that after having take off the stalks and pressed the grapes, the latter are not pressed but just sifted the skins.
Only juice (grape must) is used in alcoholic fermentation, which takes place one day after harvesting after having refrigerated overnight in the wine making tank with cooling system.
Finally, after fermentation with controlled temperature, the wine is left in the same stainless steel tank before bottling.
Vinification is the biochemical process to transform grapes into wine and its aging.
The transformation phase begins when the grapes are harvested and carried as soon as possible in the cellar and put in into the stemmer-crusher.
The function of this machine is to separate the stalks from the grapes and squeeze the latter in such a way as to break their skin.
Once the grapes have been smashed and crushed, the stalks are thrown out, while the grapes and grape juice are poured into a special stainless steel tanks called winemaker tank by means of a pipes.
At this point begins the process of alcoholic fermentation, in which some yeasts, present on the skin of grape berries, transform the sugar contained in them into alcohol. Such fermentation is carried out by a particular group of microorganisms, Saccharomyces yeasts, of which the most common are those belonging to S. Cerevisiae species.
Through this process all the grape must, rich in sugar, is transformed into wine, rich in alcohol.
After, malolactic fermentation occurs, it means a characteristic fermentative event that leads to maturing wine and during which the Malic acidic, the harshest, turns into lactic acid, more delicate to taste.
Malolactic fermentation generally allows a more soft and balanced wine, more persistent, richer in body and more fine fragrances.
The herbal tones become less marked and accentuate the nuances of walnut, vanilla, spice, leather and toasting.
The malolactic fermentation process takes place in stainless steel barrels for delicate wines and wood barrels for larger body and structure. The aging of the bottle leads to the conclusion of the winemaking process, but there is no rule or law that allows us to know when the wine has reached its peak of ripening.
White wine vinification is practiced in the vast majority of white wines and consists in starting the alcoholic fermentation after pressing the freshly skins white grapes.
This must be done in such a way as to limit as much as possible the contact of the grape must with oxygen, in the press machine and in the tank, thus maintaining the intact bouquet.
Unlike the white wine vinification, in the winemaking for cryo-maceration, freshly harvested and pressed grapes are sprinkled with dry ice so to drastically lower their temperature and macerate (without fermentation) for two days in a tank with cooling at a very low temperature.
This process allows to block the alcoholic fermentation and gives to grape must a great deal of scents and aromas, otherwise lost. Once the fermentation process is started at a controlled temperature, the wine is left to sleep in stainless steel tanks or in oak barrels of 2.25 hl, where it will complete its maturation.
In the case of rosé wines, vinification takes place in a similar way to whites, with the difference that after having take off the stalks and pressed the grapes, the latter are not pressed but just sifted the skins.
Only juice (grape must) is used in alcoholic fermentation, which takes place one day after harvesting after having refrigerated overnight in the wine making tank with cooling system.
Finally, after fermentation with controlled temperature, the wine is left in the same stainless steel tank before bottling.
Vinification is the biochemical process to transform grapes into wine and its aging.
The transformation phase begins when the grapes are harvested and carried as soon as possible in the cellar and put in into the stemmer-crusher.
The function of this machine is to separate the stalks from the grapes and squeeze the latter in such a way as to break their skin.
Once the grapes have been smashed and crushed, the stalks are thrown out, while the grapes and grape juice are poured into a special stainless steel tanks called winemaker tank by means of a pipes.
At this point begins the process of alcoholic fermentation, in which some yeasts, present on the skin of grape berries, transform the sugar contained in them into alcohol. Such fermentation is carried out by a particular group of microorganisms, Saccharomyces yeasts, of which the most common are those belonging to S. Cerevisiae species.
Through this process all the grape must, rich in sugar, is transformed into wine, rich in alcohol.
After, malolactic fermentation occurs, it means a characteristic fermentative event that leads to maturing wine and during which the Malic acidic, the harshest, turns into lactic acid, more delicate to taste.
Malolactic fermentation generally allows a more soft and balanced wine, more persistent, richer in body and more fine fragrances.
The herbal tones become less marked and accentuate the nuances of walnut, vanilla, spice, leather and toasting.
The malolactic fermentation process takes place in stainless steel barrels for delicate wines and wood barrels for larger body and structure. The aging of the bottle leads to the conclusion of the winemaking process, but there is no rule or law that allows us to know when the wine has reached its peak of ripening.
e n o l o g i a l T e c h n o l o g y
Producing wine requires not only a high quality grape but also an appropriate and state-of-the-art technology facilities that is necessary to keep the freshness of all the work done in the vineyard.
The machines used in wine making are designed in such a way as to not alter the characteristics of our grapes and then our wines, while maintaining the fullest authentic taste in them.
Our cellar is designed to carry out all the functions for wine production and packaging, starting from the grapes carry in the cellar, in a shortest time, to the bottling of the wine.
u r V i n i i c t i o n M e t h o d s
White wine vinification is practiced in the vast majority of white wines and consists in starting the alcoholic fermentation after pressing the freshly skins white grapes.
This must be done in such a way as to limit as much as possible the contact of the grape must with oxygen, in the press machine and in the tank, thus maintaining the intact bouquet.
Unlike the white wine vinification, in the winemaking for cryo-maceration, freshly harvested and pressed grapes are sprinkled with dry ice so to drastically lower their temperature and macerate (without fermentation) for two days in a tank with cooling at a very low temperature.
This process allows to block the alcoholic fermentation and gives to grape must a great deal of scents and aromas, otherwise lost. Once the fermentation process is started at a controlled temperature, the wine is left to sleep in stainless steel tanks or in oak barrels of 2.25 hl, where it will complete its maturation.
In the case of rosé wines, vinification takes place in a similar way to whites, with the difference that after having take off the stalks and pressed the grapes, the latter are not pressed but just sifted the skins.
Only juice (grape must) is used in alcoholic fermentation, which takes place one day after harvesting after having refrigerated overnight in the wine making tank with cooling system.
Finally, after fermentation with controlled temperature, the wine is left in the same stainless steel tank before bottling.
Vinification is the biochemical process to transform grapes into wine and its aging.
The transformation phase begins when the grapes are harvested and carried as soon as possible in the cellar and put in into the stemmer-crusher.
The function of this machine is to separate the stalks from the grapes and squeeze the latter in such a way as to break their skin.
Once the grapes have been smashed and crushed, the stalks are thrown out, while the grapes and grape juice are poured into a special stainless steel tanks called winemaker tank by means of a pipes.
At this point begins the process of alcoholic fermentation, in which some yeasts, present on the skin of grape berries, transform the sugar contained in them into alcohol. Such fermentation is carried out by a particular group of microorganisms, Saccharomyces yeasts, of which the most common are those belonging to S. Cerevisiae species.
Through this process all the grape must, rich in sugar, is transformed into wine, rich in alcohol.
After, malolactic fermentation occurs, it means a characteristic fermentative event that leads to maturing wine and during which the Malic acidic, the harshest, turns into lactic acid, more delicate to taste.
Malolactic fermentation generally allows a more soft and balanced wine, more persistent, richer in body and more fine fragrances.
The herbal tones become less marked and accentuate the nuances of walnut, vanilla, spice, leather and toasting.
The malolactic fermentation process takes place in stainless steel barrels for delicate wines and wood barrels for larger body and structure. The aging of the bottle leads to the conclusion of the winemaking process, but there is no rule or law that allows us to know when the wine has reached its peak of ripening.
White wine vinification is practiced in the vast majority of white wines and consists in starting the alcoholic fermentation after pressing the freshly skins white grapes.
This must be done in such a way as to limit as much as possible the contact of the grape must with oxygen, in the press machine and in the tank, thus maintaining the intact bouquet.
Unlike the white wine vinification, in the winemaking for cryo-maceration, freshly harvested and pressed grapes are sprinkled with dry ice so to drastically lower their temperature and macerate (without fermentation) for two days in a tank with cooling at a very low temperature.
This process allows to block the alcoholic fermentation and gives to grape must a great deal of scents and aromas, otherwise lost. Once the fermentation process is started at a controlled temperature, the wine is left to sleep in stainless steel tanks or in oak barrels of 2.25 hl, where it will complete its maturation.
In the case of rosé wines, vinification takes place in a similar way to whites, with the difference that after having take off the stalks and pressed the grapes, the latter are not pressed but just sifted the skins.
Only juice (grape must) is used in alcoholic fermentation, which takes place one day after harvesting after having refrigerated overnight in the wine making tank with cooling system.
Finally, after fermentation with controlled temperature, the wine is left in the same stainless steel tank before bottling.
Vinification is the biochemical process to transform grapes into wine and its aging.
The transformation phase begins when the grapes are harvested and carried as soon as possible in the cellar and put in into the stemmer-crusher.
The function of this machine is to separate the stalks from the grapes and squeeze the latter in such a way as to break their skin.
Once the grapes have been smashed and crushed, the stalks are thrown out, while the grapes and grape juice are poured into a special stainless steel tanks called winemaker tank by means of a pipes.
At this point begins the process of alcoholic fermentation, in which some yeasts, present on the skin of grape berries, transform the sugar contained in them into alcohol. Such fermentation is carried out by a particular group of microorganisms, Saccharomyces yeasts, of which the most common are those belonging to S. Cerevisiae species.
Through this process all the grape must, rich in sugar, is transformed into wine, rich in alcohol.
After, malolactic fermentation occurs, it means a characteristic fermentative event that leads to maturing wine and during which the Malic acidic, the harshest, turns into lactic acid, more delicate to taste.
Malolactic fermentation generally allows a more soft and balanced wine, more persistent, richer in body and more fine fragrances.
The herbal tones become less marked and accentuate the nuances of walnut, vanilla, spice, leather and toasting.
The malolactic fermentation process takes place in stainless steel barrels for delicate wines and wood barrels for larger body and structure. The aging of the bottle leads to the conclusion of the winemaking process, but there is no rule or law that allows us to know when the wine has reached its peak of ripening.
