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.
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.
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.
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.