FROM VINE TO WINE
For still wines (Cabernet-Sauvignon and Merlot), alcoholic fermentation on the skins takes place for approximately 8-9 days, during which time the must is pumped over the grape dregs and wine-pressing takes place. After this fermentation, another maceration process on the skins takes place over several days, lending the product greater body and aroma. After this maceration process the racked off wine is placed in barriques made of French oak for 10-12 months. During the first 2-3 months malolactic fermentation takes place (the conversion of malic acid into lactic acid) takes place; in the ensuing months the wine becomes refined through the exchange of oxygen made possible by the porosity of the wood, taking on softer tannins and great aromatic complexity.
For lambrusco, a sparkling wine, initial fermentation on the skins is followed by a second fermentation, for the prise de mousse whereby the wine takes on its effervescence, in pressurised steel tanks (autoclaves). The secondary fermentation is normally set off by the addition of stum, without other added sugars.
Then they undergo a selection of the best bunches on conveyor belts in the winery.
For still white wines the grapes are subjected to a gentle pressing in order to extract the must alone, which is then placed to ferment in steel vats at a controlled, steady temperature of 15° C, to maintain its primary aromas.
For spumante – charmat method wines, the must selected at the first pressing is placed in pressurised tanks (autoclaves), where it rests on the lees for around six months in order to obtain good body and complex primary and secondary aromas.