The Cellar
The wine-producing cellar was built complying with the Alba's architectonical style and fit very well in the Treiso's hills.
It is made up of a grapes' collecting room where it takes place the first working stage of the grapes, that means the pressing; from here the "must-wine" proceeds to the next working stages inside the thermo-conditioned rooms, where are situated some vats made of stainless steel equipped with devices for the remounting of the wine, the wine-pressing and the temperature control.
In such a way the wine passes through an optimal working process without any contamination by preserving anyway the grape's quality obtained in the vineyard and especially the fresh elegance of the original scents.
The wine-making is managed by fermenting the must to a temperature of 28°/30° for 8-10 days according to each year, with frequent remountings. After the drawing the wine remains in the vats until November, time in which it begins the wine-aging in Slavonian oak-wood butts which will last for two or more years. In the meantime another part of the production is refined in bariques, not much for the aromatic transfer of these woods but more for the exalting of the fruttato and for the mellowness which they may give by a correct use of them.
The Barbaresco wine rests in bottle for approximately six months before its marketing.
In this way the wine-making techniques follow the ancient traditions of the past with quite long macerations in order to extract strength and energy from the grapes' skin, but at the same time they allow - thanks to the modern innovation in the oenological technique - very clean and controlled vinification. Although the Company was just born, it constantly aims at searching for new interesting products and at testing new vinification techniques on Nebbiolo coming from Barbaresco wine.
