The oenologist spends these hard days taking care of several crushing and pressing operations, preparing the yeasts for the fermentation, pumping over the wine, performing the delestage and checking the levels of oxygen, the temperatures and most important parameters for the must (sugar, acidity, alcohol, etc.).
After an attentive evaluation of colour and body of samples and daily tasting, he will determine the best moment for the racking off, i.e. the separation of the must from the lees, which is followed by a pressure-controlled pressing of the lees to selectively extract the best juice that they still contain.
After this operation, the new wine has to be fined; it is raked off several times to eliminate the largest particles. Red wines continue their fining with the malolactic fermentation that fix them and makes them rounder.
Cold winter temperatures make the smaller particles deposit on the bottom of the barrels, sometimes with the help of mineral or vegetable fining agents. The quantities are decided after several tasting of the samples.
We select finings with great care; following the latest regulations on wine making, fining agents are not allowed to release any foreign substance (especially any allergen) into the wine.
After the fining, they are removed from the wine through an attentive filtering.
With the observation of strict hygienic rules in the winery, it is easier to preserve the wine, so the use of sulphur dioxide (sulphites) can be limited.
The use of this versatile antioxidant agent is necessary at the moment, but in most cases it is possible to use less than the half of the maximum quantity allowed by law.
Some Pics from our Cellar
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