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Our wine cellar is situated in the centre of Pedemonte in the Valpolicella area and annual production is around 400,000 bottles.
For the raisining of the grapes, in addition to the traditional system, we make use of two special raisining chambers (with a capacity of 800 cubic metres of the 2000 overall dedicated to raisining) where it is possible to maintain perfect control of humidity and temperature.
Pressing takes place with the assistance of a machine which removes the grapes from the bunch and presses them for the working of fresh grapes; the same machine operates purely as a wine-press in the processing of the raisined grapes used for Amarone and Recioto. In the fermentation chamber we have a series of horizontal fermenters which allow regular extraction of the skins, thanks to an appropriate programming of the turning and movement of the solid mass.
In the cellars for ageing there are both 30 and 50 hectolitre barrels in Slavonic oak, for a total capacity of 2500 hectolitres, and around 300 Allier oak barriques (medium-grained and medium toasting) for a total capacity of 675 hectolitres. The bottling line is made up of a depression bottling machine, with a corking machine, capsuling machine and adhesive labelling machine.
The vineyard also has a chemical laboratory which allows careful and continuous control of the wine during production and permits the following analysis to be carried out: alcoholic strength, total acidity, volatile acidity, Ph value, sugar, free and total sulphur dioxide, total and net dry extract, malic acid, lactic acid, colour intensity, hue, total polyphenols, anthocyanin, total and non anthocyanic flavonoids, total colloids.
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