OUR COMMITMENT

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PRUNING

Pruning is an important part of the vineyard calendar and is carried out between mid-December and the end of February. The main goal is to shape the vines and limit their size. We adopt the Single Guyot willow head training system for our vines in order to avoid large cuts that can promote the development of woods’ diseases.

VINIFICATION

For all red wines the alcoholic fermentation happens during the skin contact maceration. We follow a traditional winemaking approach: time is crucial in the extraction of the important elements that are present in the grapes skins and therefore this process is carried out slowly and gently. These polyphenolics and aromatics are essential as they are responsible for the production of high quality wines. The vinification process starts in stainless steel tanks and continues in concrete tanks. Temperatures are monitored through the different stages and the most is tasted everyday.

Nebbiolo grapes that are used to produce the three Barolo always undergo long skin contact maceration and very often submerged-cap management. This is a very old technique which is crucial to achieve the complexity and the structure of a wine with a long ageing potential.
The wines are stored in the vinification area of the winery until both the alcoholic and malolactic fermentations end.

VINIFICATION

For all red wines the alcoholic fermentation happens during the skin contact maceration. We follow a traditional winemaking approach: time is crucial in the extraction of the important elements that are present in the grapes skins and therefore this process is carried out slowly and gently. These polyphenolics and aromatics are essential as they are responsible for the production of high quality wines. The vinification process starts in stainless steel tanks and continues in concrete tanks. Temperatures are monitored through the different stages and the most is tasted everyday.

Nebbiolo grapes that are used to produce the three Barolo always undergo long skin contact maceration and very often submerged-cap management. This is a very old technique which is crucial to achieve the complexity and the structure of a wine with a long ageing potential.
The wines are stored in the vinification area of the winery until both the alcoholic and malolactic fermentations end.