Angelo - Andrea's father
Dina - Andrea's mother
Winter pruning traces the beginning of a new vegetative cycle. It’s done during the dormant season and it’s a crucial operation as it defines the future development of the vine. It’s therefore essential to be executed by experienced hands. To reduce possible damages caused by early spring frosts and delay the germination it is usually done between February and March.
The stralciatura, the manual removal of the cutted shoots, makes room to the new buds due to grow and develop in the next months.
Eggs of antagonist insects are introduced in the vineyards to maintain the natural balance of the ecosystem and to protect it against those potentially harmful.
Mating disruption is another practise designed to protect the vines by confusing the insects, as the vine moth. Pheromone dispensers are introduced on the vines and inhibit mating by releasing artificial stimuli similar to those of females.
Flowering occurs between May and June allowing pollination and the following growth of the bunch. Nutrients will be now addressed to the newly born bunches.
Veraison is the phase that marks the beginning of the ripening of the grapes with berries getting gradually the final color of the fruit.
Grapes are treated with dry-ice right after harvest and before destemming. Cooling down the temperatures of the berries prevents from micro-oxidation and with the following cryomaceration allow to keep the integrity of the fruit profile.
Grapes are hand-picked by trained winery staff. The grapes selected during the harvest are the result of a careful management of the vegetative growth of the vines so that they express the characteristics of the appellation at their best.