The Cellar: where man sets the rules.
The same meticulousness with which the harvested grape is selected is reflected in the cellar. The careful work of the winemaker allows to make fermentations and macerations that aim to be sweet and soft when extracted. At the racking, the wine begins its aging process in French oak barrels, which for the first 10/11 months occurs “SUR LIE”. During this period, the wine is left in contact with fine lees, which are kept active by frequent batonnage and macro-oxygenation, allowing the wine to gain added structure and become more harmonious. Then, for a further 7/8 months, the wine ends its aging process in wood, thus obtaining a greater polymerization of the phenolic component that gives it complexity and elegance.
“If up to the door of the cellar it is nature that is in charge of the game, from that point onwards it is up to mankind to dictate the laws. Wine is not a product of nature; nature produces vinegar from grapes. Wine comes into existence thanks to mankind, who interrupt a natural process in order to produce something that gives pleasure, and that has in itself the signature, soul and personality of the “Author”. Pleasure is our goal; this should never be forgotten. “The greatest pleasure is to be able to access the personality of a wine.”
Giampaolo Motta
