In order to follow my idea of producing a clean and elegant wine, that is a mirror of the territory and that is produced without adding other external products, I have understood that I have to pay attention to every single step in the winery during the harvest period. I have understood how much important s following, day by day, all the wines: from the harvest to the bottling.<\/p>\n
Among the various activities in the winery, two in my opinion are the most delicate: the choice of the optimal harvesting period, and the winemaking process.
\nAs regards the first activity I always have to keep in mind that the harvesting period and the choice of the vineyard may vary depending upon which type of wine I want to obtain.
\nFor my Cuv\u00e9e dei Vignato \u2013 V.S.Q. Durella for example, I only choose Durella grape variety (since 2016) coming from my volcanic hills in Gambellara, this is going to be an early harvest so I can maintain freshness in the wine even after 4 or 5 years of maturing.
\nFor my Col Moenia \u2013 Gambellara DOC Classico I only use Garganega grape variety and I harvest the most ripen grape bunches to give higher complexity, the harvest could be even 30 days after the harvest of Cuv\u00e9e grape bunches.<\/p>\n
As regards the winemaking process, at least the natural one, you cannot make any mistake and the promptness of the actions is fundamental. First of all the winery needs to be always clean and disinfected using 120\u00b0 steam pressure. Grape bunches have to get to the winery in an intact condition and healthy, in order not to have any external interference. Another important practice is the indigenous yeasts Pied de Cuve, that is done 4 or 5 days before the harvest of the grape bunches. Thanks to this technique I\u2019m able to increase a lot the number of the yeasts thanks to the repeated oxygenations of the fermenting must, even for several hours per day, so when I start the winemaking process of the rest of the wine there will be a lot of yeast and the alcoholic fermentation will begin very soon.
\nDuring the fermentation the tanks need to be checked every morning to understand if everything is going on correctly or if something wrong is happening, in this case a pouring or some other techniques are needed in order to solve the problem.<\/p>\n
Since I don\u2019t want to add any other products to the wine, I have to try to anticipate the problems that can occur, for this reason a daily tasting is fundamental.
\nOnce the alcoholic and malolactic fermentations and the first pouring are done, I start with pumping must over the grape dregs and weekly battonage until the next spring.
\nThis is another important technique that helps me for the maturing and the stability of the wines. In July I proceed with the bottling, adding a small quantity of sulphur, to maintain the wine and guarantee they are perfect even at the other side of the world.
\nIn the winemaking process of a natural\/organic wine you need to pay more attention in comparison to a conventional wine, don\u2019t let anything by chance and cuddle the wines \u2018til the bottle.<\/p>\n","protected":false},"excerpt":{"rendered":"
In order to follow my idea of producing a clean and elegant wine, that is a mirror of the territory and that is produced without adding other external products, I have understood that I have to pay attention to every single step in the winery during the harvest period. I have understood how much important […]<\/p>\n","protected":false},"author":1,"featured_media":3924,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[224],"tags":[223,12,228,222],"class_list":["post-4152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biodynamic","tag-biological","tag-davide-vignato","tag-natural","tag-cantina-en"],"acf":[],"yoast_head":"\n