Winemaking

 

The grapes harvested in September are immediately pressed to separate the skins from the juice. The juice is immediately cooled to prevent naturally the beginning of the alcoholic fermentation.

After a period of low temperature storage, it begins the fermentation, which is purposely stopped on reaching the alcohol content of 5%. As a result, we obtain a residue of natural sugars from grape. Fermentation takes place in temperature-controlled containers, and at this stage, there is the natural formation of a delicate effervescence.

In the cases of Rosso and Rosè, the grapes are briefly macerated at low temperature in order to dissolve the colour into the juice.