The barrique is a small wooden barrel, normally with a capacity between 225 and 228 liters. It must be used with ingenuity, because if used incorrectly it could compromise the fina
The use of low temperatures and therefore of cold is widespread especially during the harvest and crushing stages. The cold, in fact, naturally preserves the aromatic precursors co
In the storage and bottling phase, the use of nitrogen is of particular interest, which is nothing more than a food / natural gas. It replaces oxygen and allows wines to be optimal
Sulphites are chemical substances used as preservatives in the industrial processes of the agri-food sector and, unlike what one might think, much more limited in the oenological f
Cryo-precipitation is a process that allows us to stabilize wines and create the conditions for them to face long journeys without altering their organoleptic characteristics and c
If we consider what our objectives may be, those of the modern winemaker who never loses sight of tradition, we cannot stray far from the principles that have always accompanied us
In our vineyards the grape harvest has always been done exclusively by hand. It is a careful and well-kept activity that is part of our history. It takes place mainly between the m
That wine is part of our history, part of our daily experience, we can see by its prominence in many of the proverbs and sayings we use every day. Have you ever wondered where they
Continua il nostro viaggio di degustazione del vino, grazie ai nostri sensi. Ciò che può stupire il degustatore meno esperto è invece il senso del tatto!
Siamo arrivati ad una delle fasi più complesse nella valutazione del vino, che più ci condiziona nell’apprezzarlo o meno: il gusto.