This is the place in which we accompany the wine throughout all its transformations. It is here that, thanks to the grapes’ indigenous yeasts, the spontaneous fermentations take place in vats of stainless steel or concrete, or in large oak casks.
During fermentation – only controlling the temperature – we punch down the cap and pump the must regularly over the skins. At every stage, our main goal is to preserve the innate spirit of our grapes and display their true essence in the numerous nuances that derive from the different years.
In the barrel cellar there are the traditional large casks made of Slavonian oak, aged for at least four years and assembled by expert craftsmen in the Alto Adige, as well as a small number of French oak tonneaux that have already been used once or twice previously.
Always finding new ways in which our terroir can express itself in the most natural way in our wines is the starting point for our work in the vineyards and in the winery.
This is a choice which, if we are to maintain a standard of excellence in the production of our wines, also involves notable risks in the light of climate change.
Each year presents new challenges, and our work consists in facing them by finding the best paths to take.
One of the latest trials we have conducted (begun in 2018) is the use of an amphora made of cocciopesto (a mixture of cement and sun-dried terracotta), for the production of an “experimental” wine. This is the just the result of a first project among the various tests that allow us to discover and savor the potential of our grapes.