The grapes harvest takes place during the 2° and the 3° weeks of October,
depending on the grapes’ complete organic ripe, whose evaluation is based on sugar degrees, pH, total sourness and polyphenolic potential. Grapes are gathered manually, respecting their wholeness and those organoleptic peculiarities that will come out with the wine.
Winemaking is carried out in respect of tradition and observing the most up-to-date red winemaking methods. Once the best grapes have been selected and derasped, a steeping, namely the contact between skins and must at a controlled temperature of 28-30°C for about 30 days, is performed. About 18 hours after the pressing, a little quantity of must is separated from the skins to achieve a more intense concentration of grapes’ typical flavors in the remaining must. While the skins are kept in contact with the must, periodic reassemblies and delestage are performed to allow a complete mixing up of skins and must and obtain the extraction of the skins’ noble elements that will bring wine’s personality. Once the alcoholic fermentation and the extraction stages are finished, the so obtained wine is separated from the skins by a soft pressing and is poured into small French oak barrels (barriques), where the following malolactic fermentation takes place. Ripe and refining in barriques last for more than 18 months, until the wine is ready to be bottled. The wine is put on the market after further 6 months’ refining in the bottle. The rules required by regulations for organic wine production are observed during all winemaking’s stages, in order to assure and protect wine’s genuineness and healthiness.