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After hand-harvesting (September-October) the grapes are
placed in boxes and crushed before being put into
temperature controlled stainless steel vats.
Vinification lasts 15-20 days. The temperature is
maintained below 28 degrees centigrade via electronic
controls all through the fermentation process.
During this period the “wine must” is repassed over
the grapes dregs two or three times daily to keep
the surface of the dregs moist.
As a result oxidation is eliminated and the wine reabsorbs
aromas and needed substances effectively.
After the drawing of process the wine is left into
the stainless steel vats until November.
Afterwards it is placed into 225 litres allier oak barrels (12 months).
Oak barrels accelerate the clarifying of the wine,
aid the constant oxygenation (through the pores of the wood),
render stability to the colour and increases the complexity of the
aroma through the molecular exchange among the wood and wine and vice-versa.
After the maturation scheme the wine is bottled, normally in January.
The aging lasts between 10-12 months.
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