Azienda vinicola Casa al Vento
The wine making process

In July and August the grapes are pruned and thinned out, leaving only the best bunches on the vine . From the middle of September to the middle of October the grapes are harvested by hand, selecting and picking only the best fruits which are placed in boxes of no more than 15kgs. On arrival in the cellar the grapes go into the hopper (destemmer and crusher) and then into stainless steel fermentation tanks which contain 40 hectolitres , ideal for fermenting single vineyards separately. The fermentation is started by the injection of selected yeasts at a temperature of around 20°C . The fermentation lasts for about 10days at a controlled temperature during which the skins are remixed with the juice several times a day. At the end of the fermentation the temperature is maintained at 30°C for several days , after which the wine is transferred into small oak barrels ( barriques ) , carefully selected according the level of toasting of the wood .