The fermentation that only few people know

Not an easy harvest this year, but we made it and in the end, we are more than satisfied.

The job of the winemaker, let’s say the farmer in general, is once again one of the most complex and challenging. No worries: we are on the dancefloor, actually in the field, so we dance … and we live!

The grapes are healthy, the fermentation is almost finished and at the end what we brought home gives us hope for a good vintage.

In our “barriccaia” we are carrying out a very charming fermentation practice: the integral fermentation desired by our head winemaker David Landini.

We make it for our two cru wines, Giulia and 980AD, the first Cabernet Franc and Sauvignon, the second a pure Cabernet Franc.

The integral fermentation is a type of fermentation born, and particularly used, in France in the Bordeaux area and consists in carrying out the fermentation in new barriques which are first opened, then filled with the harvested and destemmed grapes, sealed and rotated, manually, 4 times a day for a month and a half.

Thanks to this practice, that takes place in an environment with a low temperature, we obtain an extraction of anthocyanins and polyphenols able to prevent the wine oxidation.

This practice allows to obtain a greater extraction of anthocyanins and polyphenols, which are capable of preventing the oxidation of the product. This is possible because this practice takes place at a lower and more homogeneous temperature than in large vats.

Once in the glass you can notice the bright colors, the elegance, the spicy fruity notes of these wines. That’s a challenging task, also from an economic point of view, that gives us big results and we are proud of being one of the few producers in Italy who use this kind of fermentation. But on top of all we are proud of the results we are obtaining year after year. If you haven’t tasted this wines yet, you should do it and please let us know your feedback.