Hands: our working tools

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Posted on 25/03/2015

There are some attentions, devices and other handworks that give us these results and make our wines important.

Our wines quality has its origins in vineyard. During the year, we work the vineyards with maniacal care and we pay more attention to particular stages of the vine and the grapes life.

In winter, we make short loppings , so that the vines produce less grapes.

At the beginning of the summer, when the grapes are grown and visible, we pull off the leafs only in the part of the vine where we find the grapes. This operation isn’t simple because the bunches mustn’t stay directly under the sun otherwise they scorch themselves and they can’t mature completely.

After pulling off the leafs, it is the moment of another important stage: the thinning out of the bunches. We cut and eliminate the bunches that, in our opinion, are too many. Why? We can concentrate the work on a small grapes quantity, so we can direct the production to the high quality of the wine.

Last days of September: it is the moment of the grape harvest, but we aren’t in a hurry. Obviously our work is conditioned by the weather, but our method is based on the over-ripping of the grapes before the harvest. In this way, they mature substances that, after the grape-pressing, give us incredible colours, flavours and tastes.
The techniques used for the grape harvest are different according to the wine we are going to produce. However, we select and harvest for “appassimento” (drying grapes) the biggest quantity of grapes. Obviously, it depends from the bunches condition and from the condition of the weather till the harvest days.
“Semi-appassimento” and “appassimento” are two important moments for the production of our wines. In fact, in different quantity, all our wines are produced with a percentage of dried grapes.

Finally, the fermentation. It is one of the most important stage that Daniele follows hour by hour. The peculiarity of our fermentation method is the division of the pressed grapes in many micro-vinifications. In this way, we can better control the fermentations. Moreover, we daily mix the pressed material with particular techniques (“rimontaggi”, “delastage”, “follature”), so the grapes skins can steep and release natural substances like colours, flavours and tastes.

In conclusion, I would like to underline that all the operations presented (lopping, leafs’ pulling off, thinning out of the grapes, selecting and grape harvesting, “rimontaggi”, “delastage”, “follature”) are handmade and without the help of mechanic and electronic machines.


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  1. laradamoli
    18/11/2010 at 19:02

    Post mentioned by @giulianoabate “Storie di terra e sapori di tavola” like top story of 18th November 2010

  2. laradamoli
    19/11/2010 at 11:10

    Post mentioned by @bioenoteca Mauro Recchia in “The Mauro Recchia’s Daily” as top story (19th November 2010)

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