Very careful gestures ensure the best care for the grape berries, to start the winemaking process with only the finest. All the work preceding the harvest, such as pruning the vines or selecting and cutting the clusters at the ideal ripening stage, or the natural choice to harvest in the cool early morning hours, guarantee its perfect success.
The care we put into manual harvesting, cluster by cluster, in small crates where the grapes are placed with great delicacy to maintain intact the precious organoleptic qualities of their complex surface microbiome, is the most important contribution to quality winemaking.
The vinification of Pinot Noir is a delicate and always challenging process: entrusted to the control of skilled eyes and hands, followers of an ‘old-fashioned’ method. ‘So ancient as to be modern’, it follows ancient procedures guided by knowledge and technologies that keep pace with the times.
The immediacy of processing, from vineyard to winery in a very short time, ensures quality. In two large open oak vats, whole clusters (whole grape) and destemmed grapes are started for alcoholic fermentation. After a brief cold maceration of 4-5 days, fermentation begins spontaneously from the delicate balance of sugars and microorganisms present on the skins and in the winemaking environment, without the addition of pre-packaged yeasts, in a totally natural process.
