Lengthy and meticulous work allows us to create wines with unique flavours.
work in the vineyard
Our cultivation techniques combine modern technology with tradition and respect for the environment.
Work in the vineyard is a constant cycle made up of many different phases. It begins in the autumn with the aeration of the soil in alternate rows, followed by the sowing of green manure: broad beans, field beans, barley, wheat and oilseed rape. No herbicides are required, thanks to our under-vine mowing technique. Between rows the grass is cut and plant protection treatments are applied, making use of the valuable properties of copper and sulphur. Fertilisation takes place in rotation, with the use of animal manure only.
Each hectare requires 630 hours of manual work per year; from Guyot pruning to green pruning, and finally thinning, to allow for successful ripening.
harvest and fermentation
The harvest marks the end of work in the vineyards and the beginning of work within the cellar walls. Bunches of grapes are analysed to learn about their sugar levels, total acidity, pH and polyphenols, to understand their state of ripeness.
The grapes are de-stemmed and crushed to obtain the must. Fermentation takes place in stainless steel vats, complete with temperature monitoring systems. This process is carried out with the grape skins in contact with each other, and without the addition of yeast.
Homogeneous oxygenation is essential for the stabilisation of the colour and correct alcohol levels, ensured through 3 or 4 “remontages” a day to expose the wine to the air.
The fermentation time varies from year to year, depending on the type of grape. Malolactic fermentation (bacterial fermentation which ensures the transition from malic acid to lactic acid, enabling stabilisation) naturally follows the alcoholic fermentation.
ageing
Malolactic fermentation is followed by ageing, the stage in which the character of the wine is transformed from disharmonious to balanced. Ageing is essential for the creation of perfect, balanced wines.
The timescale for this procedure is different for each type of wine, as are the tanks and barrels in which it takes place. Steel tanks are only used for ageing Chardonnay, Dolcetto and Freisa, while the others are aged in various types of wooden barrels: small 225 l casks for Barbera and Langhe Rosso, standard 500 l barrels for Nebbiolo, or large 15-50 hl barrels usually used for Barolo.
The ageing process finally ends with a period of time spent in the bottle; again, the duration varies depending on the type of wine, but generally ranges from six months to one year for the most prestigious wines.
For example, the Sette7anni Barolo Riserva spends 84 months in large oak barrels and another 12 months in the bottle, to achieve its coarse, powerful and tannic flavour.
