Winemaking


We take particular care of our vineyards and personally manage all the field operations to ensure the best quality result, because a great wine is made, first and foremost, in the vineyard...

Managing the Vines
Vineyard activities are marked by the natural rhythm of the plant in the various months of the year and represent an essential aspect of our work.

  • January and February: pruning of the plant in view of the new flowering season and vegetative development and removal of dried shoots.
  • March and April: manually stripping away and cleaning the unnecessary branches.
  • June and July: Controlling and containing the growth of the plants inside the wire where they are prospering and growing tall.
  • July and August: Cutting back and thinning (or Dead-Heading), the excess bunches which are removed in order to push all of the energy and nutrients into the remaining lower grapes creating "quality over quantity".
  • August-September-October: Harvest time! After the thinning operations, the long-awaited harvest begins in mid-August. The grapes are harvested entirely by hand based on the variety, the microclimate and the ripening indexes, with consideration to the type of wine to be produced. In general, each vineyard, different in altitude, micro-climate, soil and varietal composition, is considered as a separate production unit. During the harvest, the grapes are carefully selected and placed in small portable boxes to avoid pressure that could start fermentation from heat and weight. They are then brought to the cellar. Where fermentation is controlled by the winemaker.
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