The passion we devote to our work in the vineyard
facilitates and minimises operations in the winery
A great wine is the result of 365 days of work.
So every day our goal is to enhance and sustain the resources of the environment
and the benefits of the local microclimate, so that intervention is kept to a minimum
once the grapes reach the winery.
First of all, the picked grapes are placed in 20 kg boxes and taken immediately to the winery, ideally located at the centre of the 10 hectare estate. All this ensures that the fruit arrives very quickly to the cellar, with no long journeys on farm machinery along tarmac roads. This conserves the integrity of the individual grapes, which are still whole when the winemaking process begins.
Most importantly, the risk of fermentation starting too early is avoided, so no additives will be needed to prevent it.
Finally, after passing on the conveyor belt for a manual inspection to eliminate any imperfect bunches, the grapes are destalked and pressed.
Lastly, the wine is kept in steel barrels until the following spring, when, depending on the variety, it may be bottled (Arneis or Rosé) or left to age in wooden barrels for varying lengths of time: Barolo as required by regulations, the other wines in accordance with our company philosophy.
In conclusion, our wines age in small barrels (French barriques), 500 litre tonneaux or large Slavonian oak casks, where our Barolo wines are left for the long periods prescribed by the regulations.