 Grapes
is collected by hand and put in cassettes, so as to maintain
the high quality obtained in vineyard intact.
As the collection is completed, grapes is subjected to a soft pressing
to preserve and avoid the unwanted extraction of substances, which could
affect the product.
From pressing only the Must flower
is taken, which is the best component of must and that firstly comes out
from the soft pressing without affecting the skin too much.
Prolonging the process would mean extracting unpleasant tannins and substances
that would face oxidation and lose most part of the indispensable aromatic
fragrance for a quality white wine man.
At this point must flower comes to be put into tempered stainless steel
tanks so as to obtain a first decantation of the suspended substances,
which if remained in the product, would give fermentation problems originating
not very agreeable aromatic substances.
Then, approximately for12 hours it remains in those tanks at a temperature
of 7-8°C, then heating is taken at 18-19° C and some selected
leavens are added to start alcoholic fermentation.
During the fermentation process, the temperature
do not have to exceed 19° C.
This precaution, along with the use of selected leavens, lead to achieve
wines with a very characteristic and complex fragrances.
Fermentation lasts for about 15-20 days
depending on the alcoholic degree of wine.
When fermentation process ends, wine is transferred again and the spontaneous
clearing process will begin.
The rest, with a part of sediment, makes it softer and allows to reach
a stronger structure along with a more complexity in taste.
At this stage and up to the bottling time,
wine must be kept at a temperature of
8°C to avoid oxidation process and perishment .Before
being bottled wine will endure tartar stabilization: it
will rest in conditioned bathtubs at the temperature of -4°C and
for approximately 10 days to let tartaric acids sediments
settle down and avoid having them settled in bottles.
Then wine is stabilized and may be put
in bottles with the addition of specific leavens having the attitude
to ferment at low temperatures, favouring froth formation and perlage;
besides they give start to the activity of fermentation and specific
substances which will favour clearing process when bottles will be layed
down on pupitres. Wine bottles will have
to lay down for two years in tempered rooms (14°).
After two years bottles are to be put on pupitres
and be turned periodically for a month in order to make sediments reach
the neck of the bottle .
Thus we have the degorgement
stage, bottles are opened and the built scum is taken away. Further
is added "liqueur d'expedition",
a secret recipe which also helps to give the right sugar measuring.
Bottles are now ready for being manifactured and commercialized.
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