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Wine-making

Winemaking Fermentation takes place in steel tanks at controlled and optimal temperature.

To have the widest possible olfactory and gustatory level of the wines, both selected yeasts and 5 different indigenous yeasts are used, the result of careful genetic selection in the company.

Subsequently, depending on the type of wine, a short, medium or long maceration takes place: up to 20 days with frequent daily pumping over for red wines and up to 45 days for white wines.

Maturation of wines

It occurs partly in steel tanks at controlled temperature, partly for fine red wines, in oak barrels from the 1st to the 6th passage, in order to obtain the right micro oxygenation while maintaining and enhancing the specific characteristics of the wines. Reserve wines are aged in cask for no less than 24 months.

Sulfur dioxide

It is used in extremely low doses, on average 60 mg / liter for red wines and 90 mg / liter for white wines. Bear in mind that the limit established by EU laws for organic wines is 100 mg / liter for red wines and 150 mg / liter for white wines. Chiarifica

When necessary, it is carried out before bottling avoiding the use of products of animal origin.

Filtration

The filtration takes place during the bottling phase and is carried out with special “Becopad” filters in natural cellulose without any transfer to the wine.

Wide links are used to not alter the characteristics of the wines. Once used, these filters are completely disposable and recyclable as cellulose.
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