• The Vineyard
  • The harvest is just the final act...

The grapes grown on the estate are harvested by hand and arrive in the winery in small, six hundredweight trucks, within about ten or fifteen minutes after cutting, in order to be processed immediately.

Harvesting of the white grapes, Chardonnay, Inzolia, Catarratto and Grillo, starts at around six o'clock in the morning so as to reach a temperature of around 17°C. The grapes are grown at a height varying between 220 and 400 meters above sea level and, under normal conditions, are subject to a temperature variation of 10-15°C, between day and night.

The white grapes are then stripped, using a rotating eccentric screw pump, and drop into a heat exchanger, which further lowers the temperature by 10-15°C, and finally arrive in a pneumatic press.

The must is immediately cooled, thereby causing spontaneous decanting, and about two days later the clear part is poured into concrete vats, where controlled fermentation takes place. The red grapes are also processed immediately: they are stripped and then, using the same pump, placed in fermentation vats for maceration. The duration of maceration on the skins varies, depending on whether the grapes are Cabernet Sauvignon, After a period of maceration on the skins, the grapes are placed in the Vaslin press and the liquid is separated by successive pressing; it is then transferred to concrete vats where malolactic fermentation occurs; at this stage, a portion of the product is stored in small, 225-litre oak barrels in the aging cellar, and another part is refined directly in concrete vats.

Once the wine is ready, it is bottled and packaged in the winery using a Bertolaso monoblock, a capper and a Cavagnino e Gatti labeller.

The harvest is just the final step in a process that continues all year in a vineyard.

For convenience, we start in the winter, an interim season in which everything we do is in preparation for the coming harvest. Winter is the season in which two important things are done: the wine that has been produced a few months earlier is bottled and the vines are pruned. We hope for rain during winter: rain gives us peace of mind, because it is important that a natural reserve is built up for the land, to be used when the sun is high and hot.

Spring arrives. In mid-March the vines begin to sprout and it is wonderful to see the small leaves that begin to open to the light. Moods, temperatures and the colours of the earth, which comes to life after the torpor of winter, all change. In April, the leaves are starting to become full. The land has now changed colour, all the surroundings have become green, but between the rows there are long strips of deep brown. Brown is a colour that expresses power and passion; it is the soul of a healthy vineyard.

Spring rain, intermittent but always welcome, can lessen the need for summer irrigation; however, if there are few days of unexpected south wind, it can bring some early minor disease to the vines. May is almost the beginning of summer and is the month in which harvesting ideally begins. You start to think about production and the wine, even if we are ever mindful that only time will determine whether or not it will be a good harvest. We watch the blossoming, we see the blossom change into small clusters and we start to think about when we will gather the ripe grapes.

It is the start of the summer, which will end only after the harvest. During summer, we talk to the grapes, the leaves and the light. We go around the vineyard and talk. Forty days before the harvest, we oblige the redundant clusters to get out of the way; it is a difficult choice, but, unfortunately, there is no other way if to achieve beautiful and robust bunches. The vegetation, which slowly stops growing as the fruit matures, is checked. It is a time of great light, a time for walking around to see, taste and look.

After so many days of checking, tasting and looking, one day the first grapes suddenly arrive in the winery: the harvest has begun. The clusters are weighed, counted on sample plants and we basically judge whether the work in the vineyard has been done well.

Harvest calendar
 
August
September
October
August
 
 
August
September
 
August
September
 
August
September
 
August
 
 
August
September
 
 
check
 
August
September
 
 
check
 
 
September
 
August
September
 
 
September
 
Passito (Late harvest)
 
 
October