viticci

Respect for the tradition

Davide, the 1st son, is now the responsible of the countryside and we collaborate with him.

His careful sensibility guide him into the work choice which are changing from an year to another because of the different weather conditions.

Also the yield can change, always remain far below the maximum values ​​of the disciplinary: during a positive vintage these are around 60 q.li per hectare for around 5/6000 bottles.

We observe the “214/1” disposition of Community European for sustainable agriculture: mechanic weeding, and maximum limitation of products based on copper and sulfur mine (monitoring Inspectorate Agricultural) with low environmental impact, the target is always the harmony, that is the respect for ourselves and what is surrounding us.

During the last days before the harvest, starts the monitoring of the sugar, acidity, PH and tannins as well , all need to be on perfect balance.

The harvest is always done manually, carefully at the crop.

Beside the family, often participate at the harvest-time and at the vinification guests who have the pleasure and importers who wants to understand the real story of the wines they propose.

The crushing of the grapes is done mechanically using a modern soft pressing – destemming machine with  destemming blades and rollers of Teflon  for a soft  working  that expels integral stems and not break  the grape seeds.

During the alcohol fermentation the grape’s skins rise to the surface creating an compact “hat”. It is necessary to monitor the temperature and the oxygen to avoid a stopping of the process and maintaining  the skins submerged doing repetitive pumping over for a period which is different depending on the different grapes variety (Dolcetto’s skins stay in contact with the must for 7/9 days, Nebbiolo and Barbera’s skins 10/15 days sometimes more). In this first step the wine get some fundamental elements: bouquets, colours and tannins. When the first fermentation arrives at its end, starts the racking process: the skins are getting separate from the wine and they are pressed slowly and softly. After this the skins are taken to the Distillery to produce our Grappa.

At the winter begin  take place the malolactic fermentation with a constant temperature of 20°C.

To maintain perfectly the structure and the integrity of our wines we do not make filtrations or clarifications.

For Dolcetto d’Alba and Langhe Nebbiolo are used stainless steel tanks from the vinification to the bottling maintaining their characteristic of freshness and purity.  After the vinification process  Nebbiolo for Barbaresco and Barbera are moved for ageing in big Slavonian oak casks. Even in this period is important to control the cleanliness and pureness of the wines, that are racked many times, choosing the woods that best suit the characteristics of the wine and our style.  After the ageing in wood casks the wines are moved into stainless steel tanks and bottled. From this time they will “sleep” a period in the bottles for an ageing process, later labeled and commercialized.

Little sediments on the bottom of a bottle can be tolerated against having an integral wine in his structure.

The wine, as the vineyard, must be respected, even in times.

The tradition and elegance are the two key words that must be the life motive of our firm.

botti