Forty acres of undulating countryside the colour of ochre next to the wood and river, where thirty acres are under vines.
More than half of the vines are Nero d’Avola, and a high percentage is Frappato, followed by Syrah, and in a lower percentage by Grillo and Insolia.
Here, the land has a medium texture; the main structure is limestone to which clay and sand are added. Every one of these elements has an important role.
The calcareous structure, allows, thanks to its permeability a good air flow around the roots; the clay retains the rainwater and the nutritious substances, slowly releasing them; the sand gives solidity to the soil.
The vines are aligned in rows, creating an elegant image. They are not irrigated, but receive only the water that falls from the sky, and the harvest is done by hand..
This choice is done to respect the leaves of the vine and allows the selection of the best grapes of the year, bunch by bunch, leading the winemaking in the right direction. Harvesting by hand even has the advantage of training the personnel in the field.
6.30, THE PICKERS ARRIVE, not more than 15 at a time
7.00 THE TEAM STARTS HARVESTING BY HAND, bunch by bunch; the choice of the vines is established from tests done the day before
9.30 ROSA AND ERIKA JOIN THE TEAM to check on how the operations are going; and have coffee together.
12.00 PICNIC LUNCH, THE FIRST TRUCK LEAVES, for the winery; the harvesting continues until 16:00, when the second truck leaves
16.30 THE GRAPES ARE OFFLOADED IN THE GRAPE HOPPER; first analysis on the chemical and physical structure of the grapes on which decisions regarding the production are made
16.35- 17.30 CRUSHING, DESTEMMING, DECANTING THE GRAPES IN THE “FERMENTINO” stainless steel containers where the fermentation and maceration of the skin takes place; adding of yeasts and checking of the process.
FOR FOUR TO SIX DAYS THE PROCESS OF FERMENTATION CONTINUES and in the meantime the turning and the delestagè is undertaken to favour the extraction of the tannin with aromatic substances and mineral salts, in this phase samples are taken and analysed numerous times a day from each tank
AFTER TEN TO TWELVE DAYS FROM THE TIME THE GRAPES REACH THE WINERY, THE MACERATION ENDS: 8.30 – 13.00 the drawing off , the separation of the fresh wine, the liquid from the solid, the skins, pulp and pips; the new wine is immediately decanted into the storage tanks; then the solid part is pressed to extract as much liquid as possible, known as pressed wine
13.30 THE DECANTING of the pressed wine into storage containers
AFTER TEN TO TWELVE DAYS FROM WHEN THE PRESSED wine was decanted the separation phased is reached, the separation of the wine from the deposits remaining on the base of the storage containers.
FOR SIX MONTHS THE WINE REMAINS IN THE TANKS FOR THE AGEING PROCESS, during this period, the tasting allows for the evaluation of the state of ageing and the organoleptic variations.
AFTER SIX MONTHS, THE BLENDING STAGE (IF NECESSARY), is reached , so the wine in every tank reaches its maximum character; at this point, the quantity of wine to be bottled is decided.
AFTER 48 HOURS , THE MOMENT IS REACHED TO CLARIFY, this phase lasts about a week, to obtain the desired glow
THE DAY BEFORE THE BOTTLING, the wine is micro-filtered; at the same time the bottling machine is cleaned and prepared for the bottling.
THE DAY OF THE BOTTLING, at 8 o’clock , bottling and corking and the positioning of the bottles in a vertical position inside the storage racks.
AFTER 24-36 HOURS THE BOTTLES ARE TURNED into a horizontal position.
FOR 24 MONTHS, the wine is aged in the bottles.
DOPO 2-4 MESI, PULIZIA DELLE BOTTIGLIE, etichettatura e inscatolamento