Winemaking
Immediately after picking the grapes are placed on a conveyor belt, destemmed and then entered into a pneumatic press: we avoid any mechanical impact on the grapes. The must generated by each vineyard ferments separately with natural yeasts.
The use of stainless steel in the entire production process avoids any microbiological alterations which can be detrimental to the quality of the wine.
After the Cortese grapes have been destemmed and pressed, the skins are removed and the must is fermented at 18ºC. The classic Gavi is then left on the lees for a month while the Gavi Pisé rests for 6 months.
Malolactic fermentation follows - where the tart-tasting malic acid is transformed into the much milder lactic acid - to give a round, smooth, velvety wine. After racking, Barbera Piemonte is matured in small stainless steel containers, while Barbera Largé ages in barrique for 18 months.
Only the smallest necessary amounts of oenological products are used throughout all our processes.