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The Wine-making.
The work inside the cellar aims at producing local wines reflecting the land and the area of origin without any limit. Wood is widely used, always in a balanced way, without flattening the wines.
As far as white grapes are concerned (apart from Picolit), they macerate shortly (two or three days) together with the peels in order to obtain a more full-bodied wine with very intense colors.
The must is then separated through a light pressing. For all types of wine, a certain quantity is left to ferment in wood barrels while another quantity in steel barrels. At the end of the fermentation process, the wine undergoes a single pouring and then stands until May.
On the other hand, the Picolit wine, after the grape-harvest, is left withering for at least a month. After this, the grape stalks are removed without being pressed and the grape must undergoes fermentation into a wood barrel where it remains until September.
As far as red grapes are concerned, the maceration process is very long (nearly a month) and the must ferments together with the peels and enriches itself of all organoleptic components which will enable it to become a great red wine.
After the drawing off, Merlot, Refosco and Cabernet will stand in wood barrels for a year. As for Pignolo and Merlot, the period is longer. The matter is different as the grapes which were harvested are left withering and then go through maceration.
At this stage, they are put into new 5 hl Tonnaux where they will remain for two years. All white wines and leavens added to ferment are extracted from our own grapes.
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