Wilting
The Appassimento delle uva is a unique and particular method, which characterizes in an exemplary way the production of this wine and this territory. The drying technique has its roots in a very distant past and since Roman times it is remembered. Over the centuries this technique of “drying” the grapes before crushing has been perfected and today distinguishes the production of this great product.
Ageing
The technique used with barrique is called “aging” precisely because it is a chemical process that takes place thanks to the relationship between wine and barrel, between the properties of the wood, thus making the wine softer and less astringent. The result always depends on the type of wine, the roasting, but above all the type of wood or oak used.
A barrique, generally, can be built with two types of oak, American and French. The first gives the wine powerful spicy aromas: for this reason it is necessary to dose the aging technique well, especially so as not to risk completely overpowering the original flavor of the wine. The second, the French, gives the wine a slightly vanilla touch, a delicate aroma infused slowly.
Thanks to the chemical process that takes place in the barrique, the nose and palate are totally involved in the wine experience. During the assembly phase of the barrique, the staves are roasted from the inside through the open flame. Roasting causes chemical-physical transformations of wood which therefore affect the properties and organoleptic qualities of wine or distillate. Types of wood roasting are generally divided into light, medium and intense.
The Team
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Head winemaker
Steve Cantalupense
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Winemaker
Mark Bouchard
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Winemaker
Marcella Proust
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
The Approach
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