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Process of production

The process of production

Time, intuition, dedication: each stage of our work requires the utmost attention, in order to produce a respectful organic wine towards those who will enjoy it, the environment, our past and dreams.

Organic wine processing: the steps

'It's the little things that make the difference'. Not only grapes, vintage, terroir, but also choices, people, small actions that make the difference in the production of our wine.

The work in the vineyard
The work in the cellar

The work in the vineyard

The awakening of the vine

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Everything starts in the vineyard: to make a good wine you need healthy grapes and to keep them healthy it is essential to work the land with care and respect. Each plant is an individual with its own needs, closely linked to the terroir in which it grows: we support it with the aim of enhancing its value the most. This is our journey and starts at the end of the winter to the beginning of spring.

As the days get longer and temperatures rise, the vegetative awakening begins with the so called 'weeping of the vine'. This characteristic phenomenon consists of the sap rising from the roots to the branches, causing small droplets of liquid to escape from the pruning cuts previously made.
Within a few weeks we can observe the buds opening up and sprouting. The small shoots colour our vineyards bright green: another vegetative season has begun. Spring begins to blossom and the crisp morning air gives way to a pleasant warmth in the middle hours of the day.

The work in the cellar

The arrival of the grapes in the cellar

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When the grapes arrive at the winery, they are usually destemmed, i.e. the stems are separated from the berries and the latter undergo an initial gentle pressing. This is followed by vinification, the process by which the must becomes wine.
It is not easy to briefly describe our work: we have always liked to experiment and we do not have a unique working method for our grapes.

Generally speaking, for white grapes we proceed with soft pressing, separate the skins from the must, which we then decant into containers for fermentation.
For red grapes, and for some whites for which we provide some maceration, the must and marc are put together inside the barrels in order to extract the polyphenols.
What sets us apart is the desire to experiment and find new ways to make better wines. We process many batches separately, even very small ones, with different methods and in different containers. The grapes from each vineyard are vinified individually, but not only that: sometimes we isolate a few quintals, a few kilos and even a few bunches because we recognise particular characteristics. The processing changes: we press the grapes by press, by hands or by feet when it comes to a few bunches. We try different maceration times, with or without stems, whole grapes or crushed grapes. The times varies, the containers too: from wooden barrels to steel tanks, from concrete to a few demijohns for smaller experiments.
All this requires speed, flexibility and time, but it allows us to study, to get to know our territory and to find the best results by combining multiple factors.
Our goal is always the same: to choose varieties and methodologies that allow us to tell and enhance the Euganean Hills without agronomic and oenological forcing, while respecting the environment that surrounds us. Always with an eye to the future.