The harvest is the moment in which the grapes from the vineyard, grown throughout the year, are gathered.
Harvesting is performed strictly by hand, selecting only the bunches that have reached the ideal degree of ripeness for the production of wine. As soon as the grapes are harvested, they are taken to the cellar to begin the winemaking process, which will transform the must into wine. Before arriving at this important moment, however, there is a lot of work behind it that requires knowledge, time and dedication.
Crushing and destemming
The pressing takes place mechanically through the destemmer which has the function of separating the grape from the stalk. The stalk rich in bad tannins returns to the vineyards as fertilizer, while the grape is softly crushed with rubber rollers and transported by a pump to the thermo-conditioned tanks for fermentation.
Alcoholic, or primary, fermentation is a chain reaction of chemical phenomena caused by bacteria and yeasts present in grapes. During this process the sugars contained in the grapes are converted by enzymes and yeasts into ethyl alcohol and carbon dioxide, passing from must to wine.
After fermentation, the wine is stored in stainless steel barrels for natural decantation. The use of these barrels is chosen for their practicality and ease in extracting the bottoms, and they are also used at the end of the wine’s maturation.
Maturation and refinement
After decanting, the young and early-drinking wines are kept in steel barrels for their conservation, while wines such as Barolo, part of Nebbiolo and Barbera are transferred to wooden barrels and left to rest for the time necessary for their maturation.
Bottling can be defined as the last phase of the oenological process, in reality it represents the beginning of a new phase, during which the evolution and development of the wine continues and which will end at the moment of drinking, that is when the bottle will be opened and finally poured into the glasses.