In the WINERY, in the BARREL
It takes a long time to produce this wine. The grapes used are: Croatina (40%), Barbera (40%), Uva Rara (15%) and a little Pinot Noir (5%). After de-stalking and crushing operations and the addition of selected yeasts a long maceration process (over three weeks) takes place in contact with the skins. After racking off operations involving the repassing of must over the grape dregs are carried out; at first these are very frequent, depending on the amount of colour extracted, but they are gradually reduced. Malolactic fermentation takes place in a tank and straight afterwards the wine is transferred to wooden barrels of various capacities, some into 225-litre French oak casks and some into giant Slavonian oak barrels. Our wine remains in these containers for approximately 20 months. Ageing and oxygenation checks are made on an ongoing basis until clarification, which is carried out by simply adding albumin and filtering using a open mesh filter. After bottling several months elapse before the wine is placed on the market for sale.