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English
English
The winery has been obtained by restructuring of stone rural buildings
in which in the past already operated a small winery,
consisting of stone underground tanks where the fermentation was carried out.
Today, the fermentation takes place in small stainless steel tanks
from 20 to 40 hl, to obtain a high surface / volume ratio between the skins
and the juice and thus promote the transfer of polyphenolic substances
contained in the skins.
The fermentation temperature for the nero d’avola is controlled and kept
in an optimal range between 28 and 32°C, while the wine refinement is in barrels,
small french oak barrels of 225 l.
The white muscat is always kept in steel.
