Fermentation in stainless steel at a controlled temperature, in the early days of maceration at 7 ° C, after maceration proceed with the normal fermentation with indigenous yeasts and with frequent pumping over or punching down.
The selected beans fall into the crusher where they are lightly crushed and after that a pump transfers the must in stainless steel vats. In the vats bringing the wort is cooled to about 7 ° C where it remains for a few days at this temperature-the-cryomaceration. The maceration is a very important process in order to preserve the most elegant and delicate fragrances. After the maceration begin the actual fermentation. We use only indigenous yeasts el'ausilio of a pump in order to perform the replacement. During the period of fermentation go to make up to 3/4 replacements per day and 3/4 follature per day.
While the former is an aggressive system the second system is a soft extraction. Of course, each year it needs to be followed in a different way and it is important to taste the wine, and continuously check the consistency of the skins. After fermentation we pass to the racking that is made using a soft press. We do not use the wine press to produce bottled wines, but is used to make table wine along with the second best of the vintage. The malolactic fermentation in steel and in January vintages which have now finished the aging in wood steel back before being bottled and the new year begins the aging in wood. At this time some barrels are replaced with new barrels. In the period of refinement is very important that the wine is tasted and controlled in order to understand the evolution, and decide when to move from one barrel to another.