Nutrition facts

You get wine by alcoholic fermentation of grape juice, thanks to some yeasts of the grape′s skin, able to turn pulp′s sugar into ethyl alcohol and carbon dioxide. Clearly, you can get red, rosè and white wines of different alcohol content up to the kinds of grape and to the process of winification used. The first step of wine′s production cycle consists in grape harvest, that in our winery is still carried out mostly in the traditional way. After the grape harvest, you can go ahead with pressing. The wort you had get is put into big vats to ferment. Fermentation (or winification) can last even 10 days for more complex wines. It′s in this very biochimical process that the sugar inside the wort gradually turns into alcohol and carbon dioxide. Winification proceeds a different procedure down to the kind of wine you want to get. If you don′t let the wort to ferment, if you separate it by Marcs (grape′s skin) and filter it, you′ll get white wine that are generally to be drunk in three years from the grape harvest′s date. If you want to get rosè wine, you need to proceed in a half-white winification. you can get red wines letting the wort ferment, retting alongside with peels, seeds and stalks, which grant tannins and that typical red colour. Drawing off and aging consist in pouring the wine (once it′s been purified by solid residues and by marks remained in the vats) into barrels, where comes to happen a second fermentation and another transformation of the residual sugar. Ageing can last even five years for red wines.