Spreading, crushing and fermentation
As soon as the grapes reach the cellar, we remove the stalks from the grapes in a shady area,
where they are crushed very gently without breaking the seeds. The must is then transferred
into stainless steel vats and left to steep until alcoholic fermentation starts naturally after two or three days.
We guarantee this maceration process, which is essential for us, by placing the grapes in vats
which have already been cooled to around 15°C. This ensures that yeast
reproduction is not stimulated by high temperatures.
Fermentation starts spontaneously thanks to the particular yeasts which are naturally
present in the grapes; if it does not start within 3 days, we stimulate the process by bring
the must over the grape dregs in contact with the air.
We then add 4-6 g of potassium metabisulphite per 100 litres,
depending on the year and the overall health of the grapes.
We maintain fermentation in process by bringing the must over the grape dregs
in contact with the air four times a day, depending on the condition of
the grapes and the type of wine we want to produce.