The harvest of white wine grapes usually begins in early September while the red wine grapes are generally harvested towards the end of the same month. The harvest is carefully planned according to the seasonal trend as well as the time and degree of ripening of the single grape varieties.
The quality of the product is affected by the area of origin and variety and is confirmed through the analysis of the sugar content, acidity level, pH and temperature.
The berries are separated from the stalks by the horizontal stalk remover wine press, and transported to the cellar through the stainless steel pipes equipped with heat exchangers allowing the crushed berries to rapidly cool down.
The crushed white grapes are pushed into the temperature-controlled pneumatic pressing machines, where they undergo the process of cold maceration as a way to extract the aromas. The must is then poured into refrigerated stainless steel tanks and selected yeasts are added for fermentation.
Fermentation occurs at a controlled temperature of about 16°C and has a duration of 15-20 days.
After fermentation the wine must “sit” for some months and, after cold stabilisation and microfiltration, it is finally bottled.
The pressed red grapes are placed in the stainless steel wine-making tanks equipped with automatic devices for pressing, pumping-over and oxygenation. Such processes are adjusted to the specific variety and are used to extract colour and flavour from pulp and skin.
The fermentation process occurs at a controlled temperature of about 25°C and has a duration of six to ten days.
After fermentation, marcs are separated from wine which is then transferred to Slavonian oak casks where it is left to age before bottling.