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Wine making
On all the aromatic varieties with white berry (Sauvignon, Chardonnay, Traminer) we apply the cold pre-fermentatiion maceration, to extract all the present aromatic components in the grape. The temperature-controlled fermentation (15-17°C) allow us to get some wines with a very complex aromatic outfit. Besides this, the long standstill sur-lies gives to tasting level a greater softness and a good equilibrium among all the components. Same thing happens for the red grapes destined to the most important wines. Pre-fermentation maceration for 48 hours, temperature-controlled fermentation, very soft techniques of extraction to avoid excessive extractions of components not pleasant and following refinement in barrique. The use discriminated of new woods, allows to have wines with a strong predominant note of the variety.