Vinification and Bottling
Antonio Pulcini supervises every step of the vinification process himself. The grapes are classified according to quality as they arrive at the cellars, undergoing visual checks and measurement of sugar levels. On the basis of these results, the grapes are sorted into different containers and the winemaker decides whether to press the grapes immediately in a gentle pneumatic press, or to macerate the juice with the skins for anything up to two days, in the traditional manner. After pressing and clarification, the alcoholic fermentation begins and temperature is carefully controlled throughout. Once fermentation is finished, the wine is racked off its lees. The winemaker is then able to blend the wines according to wine style and quality. Finally the wines undergo a light filtration to ensure brightness, and are chilled to precipitate any unstable tartrate crystals. The wines are then stored in stainless steel vats at low temperatures until bottling. The winery has its own well equipped laboratory to monitor wine quality continually. Bottling is carried out on a modern filling line using only new bottles that are rinsed and sterilised before filling. The wine itself receives a final filtration through a membrane filter (pore size 0.45 micron), to eliminate any remaining micro-organisms (bacteria, mould, yeast). The bottled process is automated but closely supervised and samples are taken at regular intervals for microbiological analysis and quality control, with reference samples retained for a minimum of 6 months.
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