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Once in the cellar, the grapes are carefully de-stemmed in order to introduce whole, unbroken berries into the fermentation vats. Different varieties are fermented separately by the yeasts indigenous to our vineyard and winery. No cultured yeasts are added. Fermentation takes place in wide stainless steel, temperature controlled vats. Much is done to maximize the contact between the grape skins and the juice to increase the colour extraction. The wine is regularly pumped over and the cap punched though out the fermentation period - approximately 10 days - at a maximum temperature of 30°C (90°F).
The wine undergoes a post-fermentation maceration for around 20 days. This technique helps to extract extra tannins, colour and aromas from the grape skins.
After the free-run wine has been removed, the pomace goes into a pneumatic press . After the pressing, the left over pomace is stored in special bags and taken to the distillery to produce the grappa.
The malolactic fermentation
The wine is now racked into barriques (Allier oak) where it undergoes malolactic fermentation at a controlled temperature of 18°C (65°F).
The contact with wood brings the wine into several slow changes: the continuous oxidation through the staves of the barrel modifies its flavour and aromas. Blending and bottling follow thereafter.