After twelve months in our vineyards, the moment arrives to harvest the fruits of our labours.
At the end of August, when the sugar levels and acidity of the grape reach the desired values, the white grape harvest starts for the production of sparkling wine using the Classical Method. Later, at the end of September, the Primitivo grape harvest begins. After a manual harvest and selection, grapes are put in boxes and then brought, in the shortest time possible, to the wine cellar, where grapes are fed into the mechanical destemmer, to be destemmed. From here, grapes and must are transferred to fermentation vessels using new generation pumps. (When working with white grapes, skins and pips are separated immediately).
Then, a controlled temperature fermentation starts, during which must and grapes are pumped over, twice or three times a day, so that, the cap of grape skins is always wellsubmerged.
At the end of the fermentation, that for Primitivo may last until ten days, wine is racked off. During this process the mixture of skins and must is pumped to a hydraulic press, where the mixture is softly pressed, using an air chamber.
After the pressing process, the must is moved into stainless steel fermentation vessels where the ageing process will be completed before the bottling.