Due to the high density of the vines, more than 80% of the vineyards’ management is carried out mechanically. Winter pruning of the vines, bud selection and some of the harvest, however, is done by hand. A significant reduction in the use of chemical products is thus realized, with the goal of pursuing a more sustainable approach to agriculture.
harvest, vinification and aging
The Merlot and Syrah grape varieties are picked in the second half of September after reaching full maturity. Vinification is conducted with low-temperature maceration and temperature-controlled fermentation. After crushing, malolactic fermentation is conducted in stainless steel tanks. In the first week of October, the Corvina variety is picked by hand and then laid in a drying room for a partial appassimento
, constantly monitored for temperature and humidity. To achieve the partial drying of the grapes, the wine-making is carried out in mid- November, depending on the vintage. The fermentation temperature varies between 23 and 28°C and the maceration lasts about 20-30 days, depending on the characteristics of the grape. After the pressing follows a period of fining of six months in large oak barrels, as well as a small amount in barriques
with further malolactic fermentation. After 6-7 months, the Corvina is assembled with the Merlot and Syrah base, followed by an additional aging in the bottle.