Complete respect
for the natural environment

to obtain a quality product for a medium-high market not only in Italy and Europe, but also worldwide.
Making process of red grapes
The de-stemmed grapes are sent through pipes to the vats. Depending on the type of product, our winery utilizes a variety of methods for processing the must:
- Traditional
- Cryomaceration
- Carbonic maceration

This must is then returned to the original vat where carefully-selected yeasts are added. The purpose of these yeasts is to enhance, not alter, the characteristics of the grape by initiating the right fermentation process.
Fermentation times vary depending on the type of product desired, but the average period is 7-10 days. The must is then sent to the press to eliminate the skins which, up to this point, have imparted important coloring, tannic and polyphenolic substances. It then returns to the vat. Thanks to the refrigeration unit, a controlled temperature of 25-26°C is maintained in the vat to allow for a slow, continuous fermentation through the natural decanting of the solids (feccino nobile) that remain in contact with the must until the proper organoleptic qualities have been acquired.
A given amount of must is removed from the vat and sent to the concentrator that removes part of the water to raise the levels of dry extract and alcoholic grade, thus augmenting its body. Using this process is not necessary to add in must concentrated rectified. This last one could alter the smell, the colour and the body of the wine... The rest of the must passes through the "pipe-to-pipe" exchanger to reach a temperature of 0-5°C. This allows the pressings a good solubilization of the skins' aromas during maceration, with a reduced enrichment of polyphenols. Fermentation has to take place at these temperatures in order to restrict the processes of oxidisation, seeing that the use of SO2 is excluded because of its undesirable solvent effects on the polyphenols present in the skins. The antiseptic is added to the must immediately following the pressing.

The temperature then begins to rise in a controlled fashion until reaching 15-20°C. At this point specially selected yeasts are added. The purpose of these yeasts is to enhance, not alter, the characteristics of the grape by initiating the right fermentation process. This duration of this last stage can be anything from 7-10 days up to a maximum of 2 months. The previously concentrated must, together with the contents of the vat, is now sent to the press to separate the must from the skins. Cryomaceration can achieve noticeable qualitative results, in as much as the wines produced using this method possess both a more intense charge of perfumes and a more marked character.
Carbonic maceration
Carbonic maceration takes place with the introduction of the whole grape into a vat that has been previously filled with carbon dioxide, so as to totally exclude the presence of oxygen. This results in the simultaneous presence of grapes that have been squashed by the weight of the mass and by the drop to the bottom (with the resulting presence of the discharged must that is fermented by the action of the yeasts), of whole bunches with intact grapes, submerged in the said liquid, and of bunches submerged in the gaseous carbon dioxide atmosphere. The squashed mass with the greatest percent of intactness remains in this anaerobic environment for several days.

The liquid obtained, separated from the solid part is then fermented. In these conditions the whole grapes undergo intracellular or self-fermentation. Pressing and crushing only take place after a period of maceration. This last stage results in the dissolution of substances that are to be found in the solid part of the grape: an increase in hydrogen, mineral substances, polyphenol levels and in particular the colouration of the juice are now evident; the skins' aromatic substances diffuse into the pulp, the pectin from the cells walls become hydrolysed, and thus alter the consistency of the grape. It is this combination of alterations that originate within the grape kept in this anaerobic environment, that bring about the conditions for producing wines possessing particular characteristics.

Before being bottled, the wine is first filtered through a flour filter and then, more accurately, through a cardboard filter.
Finally, during bottling, the wine passes through a candle filter whose final wholes measure 0.45 micron.
The bottled wine is placed on pallets and stacked in the winery stockroom.
Good logistics are the basis of effective organization and allow us to fulfill customer requests more quickly and efficiently.