About Winery and Wines
One of the basic conditions of vinification process is the respect of the raw material. There's nothing new in this, nothing but the adoption of the classical approach by the wine growers of Langhe. This method does not imply the use of automatic vinification systems; on the contrary it involves manual ability, which grows year after year. The only technology used is the control of the fermentation temperature: it is a basic parameter which allows to optimize the maceration, that means the extraction of the polyphenols and the other noble compounds which can be found in the grape peel. The wine's ageing takes place in stainless steel vats or in French oak barrels, depending on the kind of wine.
4 hectares of vineyard are meticulously controlled during the whole viticultural season which starts from the budding and continues until the grape harvesting in autumn. Manuring is planned using just organic products; the careful positioning of the phytosanitary treatments has the aim of preserving the grapevine's health, the grape's safety and the healthiness of the environment. In addition in the vineyard there are many operations that are performed manually and these are frequent and expensive in terms of time and care with the purpose of aspiring to quality. This wide range of operations varies from the pruning to the grape harvest, together with the thinning out operations through which the hectares yields are optimized in order to obtain the best possible result all the years.