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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 incorrectl
The use of low temperatures and therefore of cold is widespread especially during the harvest and crushing stages. The cold, in fact, naturally preser
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
Sulphites are chemical substances used as preservatives in the industrial processes of the agri-food sector and, unlike what one might think, much mor
Cryo-precipitation is a process that allows us to stabilize wines and create the conditions for them to face long journeys without altering their orga
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 t
