Winemaking

Our winemaking philosophy embraces the use of the most natural practices available. To this end we do not use cultured yeasts or other oenological additives, preferring instead to allow fermentation to take place using the naturally-occurring yeasts already present on the grapes. We add a minimal dose of sulphur during the bottling stage for hygienic purposes and to aid against oxidation.

One of our top priorities is the cleanliness of our winery and every individual fermentation and aging container. We employ a strict regimen of cleansing practices in order to prevent bacterial contaminants from entering the working environment. All oak barrels are sterilized with steam, hot water, ultraviolet light and often shaved down to ensure total disinfection. Our cement containers are also scoured clean with steam and hot water.

Altrovino

Altrovino undergoes fermentation and a brief maceration in temperature controlled cement vats of between 25 and 30 hl in size. This is followed by a further 9 months of maturation also in cement vats.

Duemani

Duemani is fermented and macerated in large oak casks of 30 to 40 hl. The temperature controlled maceration takes place over 12 to 15 days with frequent punch downs of the cap. The wine is aged for at least 12 months in French oak barrels of which 50% are new and 50% are one year old.

Suisassi

Suisassi is fermented and macerated in oak barrels. We employ 2 and 3 year-old barrels for fermentation and carefully control the temperature with applications of dry ice and cap punch downs. After a maceration period of about 15 days we rack and pour off the must into new 50% French and 50% American oak barrels, whereupon the wine is left to age and mature for 12-15 months.