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THE WINERY |
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Our winemaking philosophy is to make the best wine possible in the most natural way.
We start harvesting when the grape seeds are ripe or at least when the grapes have reached a state of ripeness that assures wines with a 13° alcohol content. We hand-pick the different varieties of grapes separately and de-stalk them within two hours of harvesting. We use SO2 to avoid the start of secondary fermentation only if the grapes have been damaged by hail or late rains. All grapes are fermented in stainless steel tanks fitted with temperature controls. The temperature is set at a maximum of 30°C. We do not use selected yeasts. We make almost half of the wine by drawing off the must from the tanks at the end of alcoholic fermentation, whilst leaving the remaining must to macerate for one or two more weeks, mainly depending on the desired extraction of tannins. Sangiovese and Alicante wines undergo malolactic fermentation in concrete tanks or large oak barrels; Cabernet and Merlot wines in concrete tanks or small oak barrels. In order to reduce the amount of SO2 present in the final cuvee and to give the wine a pleasing fullness, we rack some of the wine only once and then leave it on its lees for nine months. At the end of this time we blend the wines prior to bottling them. This process makes our wines round, smooth, pleasing to drink and, most importantly, true ‘terroir’ wines. |
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