Primitivo
Primitivo grapes of Balkan origin of the ancient Illyrians and Phoenicians. The harvest is made by hand. Classic red vinification without crumbs on the skins at controlled temperature.
Montepulciano d'Abruzzo
Maceration of the skins at controlled temperature
in stainless steel tanks. Bottled young after a short aging in stainless steel tanks.
Prosecco
The first phase includes a traditional white wine vinification, keeping the temperature between 15-17°C to preserve the quality of the grapes. In a second step, it is performed the natural fermentation in steel tanks at controlled temperature
for at least 60 days.
Chianti
The grape must remain with the skins two weeks. After that, in order to extract more tannins, the solid part is separated from the liquid. The skins will be used for Grappa, the liquid is refined in stainless steel tanks and then bottled.
Pinot Grigio
In white classic. Fermentation takes place in temperature controlled stainless steel tanks. At the end of the alcoholic fermentation, the wine remains for an appropriate period in contact with the yeasts to absorb the best perfumes.
Nero d'Avola
Classic red vinfication for about 10 days with controlled Temperature with delicate pumping over and punching down the cap. After this, the wine is racked off and it finish its malo-lactic fermentation.