Harvest and Vinification

The grapes are harvested by hand to preserve their integrity and to carry out a key initial quality check. As soon as they are brought to the wine cellar, in small crates, the stems are removed and the must obtained is immediately placed in large, controlled-temperature vats, at 28°-30° C.

The initial fermentation transforms the sugar in the grapes into alcohol.
A second fermentation, called malolactic fermentation, turns malic acid into lactic acid, which reduces the wine’s perceived acidity.

. Following the fermentations, the wines earmarked for extended aging are transferred to the cask room, where they are kept at a constant temperature of 15°-16° C, and remain there for over 14 months in large casks, smaller barrels and French oak barriques, still the best for aging great wines.

Two very important operations are conducted here:

• The topping-up, which is done once a week, ensures a constant level of wine in the casks
• Racking, is instead carried out every 3 or 4 months and serves to separate the wine from the sediment, which forms naturally on the bottom of the barrels, and to ensure its perfect aging.

During one of these operations, the wine undergoes fining with egg whites to make it more limpid and to stabilize the pigments over time.

It is then bottled and aged horizontally, in a lightless room, for at least a year before it is marketed

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