Our grapes are exclusively harvested manually. As for an un-possible mechanization process, caused by the orography of the vineyards, as for a qualitative factor: the respect for the raw material. In fact, from the first production phases is fundamental to preserve it in order to express at its maximum all the territory potential.
All the procedure afterwards follows, step by step, a crucial rule: the maximum delicacy to preserve the best product quality.
The winery is placed on the same land of the vineyard. This makes sure to avoid the grapes exposition to the hot weather and so, to maintain a controlled temperature. In this way quality is guaranteed.
When the grapes arrive at the winery, they are softly pressed with a pneumatic press. The main task is to be sure to preserve the grape. For this reason, the pressing is comparable to that one of a hand.
The obtained must from the previously pressed grapes is put in temperature-controlled steel vats. It is then cooled at 10-12°C. The fermentation process starts here, subjected to rigid control.
No machinery that will damage the product is going to be used. We take much care to the grape conservation and managing through the static decantation. It means waiting for the more solid part of the must to lie down naturally, without the usage of machineries.
Selected lees are in this second phase added to the cleared must with great attention to first quality preservation. Alcoholic fermentation now begins and it lasts 10-12 days, with a controlled-temperature of 18-20°C in steel tanks.
Colfondo basis ages on fine lees in steel tanks at a controlled-temperature of 10-12°C up to for 4-5 months in order to obtain the right complexity. The wine is then softly filtered to maintain its maximum integrity. In springtime, some fresh must is added, taken from last harvest, and then the wine can be bottled. It happens then a second and slow fermentation in bottle at the end of which lees will be seen in the bottle bottom part. For this reason, this type of wine is called Colfondo.
The sparkling basis is as well subjected to a second fermentation. It ages on fine lees for 4-5 months at 10-12°C and after this period it is filtered. The foaming happens in closed steel tanks according to the Martinotti-Charmat process. The second fermentation comes after some brown sugar addition and selected yeasts. The fermentation moment is a crucial one in order to obtain the right mixture of persistent and fine perlage. Fruity and floral notes, elegance and typical taste characteristics come in 40 days: naturally and slowly. The process ends with the bottling phase and after another month, the wine is ready to be served.
Classic method basis ages on fine lees in steel tanks at a controlled-temperature of 10-12°C up to for 7-9 months in order to obtain the right complexity. It then takes up to 7-9 months in order to get the right complexity for the wine, aging on fine lees. At this stage, the wine is ready for the foaming process which consists in a slow natural rifermentatio which occurs directly in the bottle. After this, the wine is kept with its yeasts for at least 8 months. Then, it is ready for consumption, without disgorgement.