Vini Falzari

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.

The process

The entire process is carried out at a temperature below 30-32 °C for red wine and 18-22 ° for white wine. This is controlled by wrapping the vats in cotton cloth which is keep constantly dampened and ventilated with fans which run at an appropriate speed. The cooling process is complicated but allows us to prevent the must from suffering from the shock created by conventional cooling systems which run on ethylene glycol: this trauma is caused when the must, which is usually kept at a temperature of 28-32°C for red wines, comes into contact with the surface of the vat of just 3-5°C. At such a turbulent and delicate moment of its development, with such a huge reproduction of the yeasts, and one which is crucial for the quality of the future wine, in fact, the cold can easily cause damage.

We do not use selected yeasts, enzymes or bacteria nor any relative nutrients or any type of additive for aroma (powdered tannins, wood chips etc.).

We do not use the low-temperature extraction method, dealcoholisation, or any super-concentration methods (evaporation, reverse osmosis etc.).

Racking and conservation

After alcoholic fermentation has taken place, we allow the extraction process to continue by leaving the grape skins to steep in the liquid until the bouquet alters slightly and we notice a slight reduction in volume; at that moment we draw off the wine. The length of time the marc is left in the liquid varies from 15 to 25 days depending on the variety and the year. We then separate the first pressed juice from the second pressing into different vats.

We wait for malolactic fermentation to occur in autumn, sometimes the following spring when the outdoor temperatures start to rise.

We preserve our wine in different containers: steel, cement or wood, depending on the requirement.

Spreading, crushing and fermentation