In the
CELLAR

The decision of using dedicated equipment and sustainable practices in the winery aims to obtain an artisanal, high-quality wine where the human creativity is palpable.

The grapes are manually selected, placed in small crates, moved into the crusher destemmer, where the berries are lightly crushed. Alcoholic fermentation and maceration take place in 1320-Gal stainless-steel tanks; skin contact with the must varies from 12 to 15 days, with pumping over for the first two days followed by two délestages a day with temperature control. The marc is pressed through a hydraulic vertical press with a stainless steel cage.

Blandus

Ligrezza

In the cellar

Destemming, soft grape crushing, maceration in 1320 Gal stainless steel tanks, skin contact for 42 hours, and temperature control. Very light pressing of marc by hydraulic vertical press with stainless steel cage. The racking is followed by pouring into steel tanks at a controlled temperature of 57°F for about 5 months. After controlling the proteins and tartrate stability, the wine is bottled. After about 6 months of aging in protected wooden crates, the bottles are labeled and ready to be sipped.

Fervore

In the cellar

After racking, immediate pour into 264 gl barrels and French oak barriques follows. Daily batonnage until first racking. Natural malolactic fermentation in barriques. After about 12 months of aging in wood, the wine is bottled without the aid of clarifiers and without tartaric precipitation, and the bottles, after about 36 months of aging protected in wooden crates, are labeled and finally ready for consumption.

Blandus
Blandus

Blandus

In the cellar

After racking, immediate pour into French oak barrels, 50% new and 50% second-fill, follow. Daily batonnage until the first racking. Natural malolactic fermentation in barriques. After about 12 months of maturation in wood, the wine, without the aid of clarifiers and without tartaric precipitation, is bottled and the bottles, after about 36 months of aging protected in wooden crates, are labeled and are then finally ready to be enjoyed.