As soon as the grapes are harvested, the stalks are removed and the grapes are put into large steel or concrete vats to ferment in the “tinaia” or vat-room in order to obtain maximum skin/must contact.
Fermentation occurs thanks to naturally occurring yeasts and lasts for approximately 10 days at a maximum temperature of 32°C. During this time we carry out numerous pressings and pumpings and a couple of déléstages, or “rack and returns”.
This is followed by the period of maceration lasting about 20 days which serves to draw out even more aromas and phenols from the skins.
Once drawn from the vat and racked, the new wine is transferred to the old ageing cellar underneath the original main farmhouse which dates back to 1500. Here, in 225 litre barriques, in 500 litre tonneaux, and in both small and medium sized casks, the malolactic fermentation takes place and the wine is aged in wood. The length of time the wine remains in the wood and the type of cask used will of course vary according to the type of raw materials inside and the quality of wine we intend to produce.
Once the selection process is completed, the wine is bottled by making simple use of gravity, and continues to refine at a controlled temperature.