Harvesting and vinification

Roberto and Teresa are attentive and aware vine-growers. The grapes are hand-harvested, stored in 15 kg crates. The white and rosé grapes are entirely crushed in a soft way avoiding the de-stemming process.
The red grapes, after an aware selection, are de-stemmed with suitable equipment that separate the grape from the stalk. The fermentation of both of the grapes, after the inocula of selected fermentations yeasts, is monitored at a very low temperature for 3 weeks.

This kind of fermentation, at 8/10C°, allows the grape must, that will became wine, to preserve all the characteristics of the grapes, also the most delicate fragrances. The ones that characterize the typology of grape.