The washing of our grapes is an important peculiarity of our production process, and we are proud to adopt the most modern techniques to allow us to offer a healthier product to the customer. But, first, let’s take a step back to discuss the important first steps once the grapes have reached maturity before going on to the transformation of the grapes into wine.
Our harvest takes place by hand selecting the grapes at their ideal stage of oenological ripeness. The subsequent vinification and ageing of the wines take place exactly in the same spirit of quality and naturalness too.
The washing and drying of the grapes
Washing removes all residues of pesticides and micro-organisms that might otherwise be responsible for a loss of quality, pre-cools the grapes, and also removes all cell exudates, of fluids, that might act as substrates for microbial growth (Zagory, 1999). It goes without saying that the washing operation is an extremely delicate process that preserves the native microflora, typical of the territory, which include the natural yeasts that will start the fermentation of the must.
Here is a brief excerpt from a scientific article of the University of Verona on the methodology:
“The preliminary results we obtained on washed and unwashed grapes did not show any significant quantitative changes in the fungal load of the grapes. Indeed, the Botrytis cinerea population was not affected by the washing operation. Confirming the limited removal of micro-organisms during the process, we detected a low microbial load in the washing water. In conclusion, the grape washing operation does not involve major changes in the fungal microflora of the grapes subjected to washing.”
(Source: Prof. Sandra Torriani and Dr. Matteo Cavagna, of the University of Verona’s Department of Sciences, Technologies and Markets of the Vine and Wine, based in San Floriano, at the heart of the Valpolicella wine region)
The result of this preparatory process is immediately evident in the analysed data, which shows how carefully washing and then drying the grapes, before the winemaking begins, decreases significantly the concentration of pollutants on the surface of the fruit. The effect is a net reduction in plant protection products, metals, and microbial pollutants from the grape surface.
Ageing in the cellar
Our cellar is a happy union between tradition and modernity, where they find the natural habitat to bring new fragrances to the wine. Modernity is at home in the underground cellar, allowing the grapes to be gently placed in the barrels by gravity, a further guarantee of quality.
Our cellar thus boasts the best in terms of vinification, not alone gravity, but a meticulous selection of the harvested grapes, soft de-stemming, in thermoregulated stainless steel tanks, and two pneumatic presses that exert a soft, inert pressing.
Anche le vinificazioni sono naturali, i lieviti indigeni che rimangono ancorati alla buccia anche dopo il lavaggio delle uve permettendo al terroir di esprimersi.
The vinification is a natural process, with the native yeasts remaining anchored to the skin of the grapes even after washing, allowing the terroir to fully express itself.
Once the vinification and ageing are complete, the tastings begin, offering moments of creation, revelation and strong emotions. The wines are then bottled in a truly exclusive bottle, specially designed to protect and enhance the quality of our wine.
Our greatest desire would be to be able to witness the opening of each and every bottle, and thus share our passion with your pleasure!