In all the adjustments to the cellar it is not used any substance that can change the characteristics of wine (increased color , texture , perfume, tannin etc. ) . The alcoholic fermentation lasts 10 to 30 days and occurs spontaneously without yeasts .
WHAT HAPPENS IN WINERY
Down here it is explain the processes that the wine lose out before the bottling
At the end of malolactic fermentation in stainless steel, all wines , except Dolcetto , they are racked in wood for the period of aging . The content of sulfites is bottling less than 50% of the amount permitted by law : this is the only foreign substance present in the grape production .
nothing wine is filtered . It’s not time that makes him great , but time brings out the large initial quality . For this we say that our Barolo , Barbera d’Alba reserve Pozzo dell’Annunziata and Merlot should be drunk not before 5-6 years of aging in the bottle and then evolve slowly over 20-30 years as long as they kept in optimal conditions ..
Dolcetto d’Alba , Langhe Nebbiolo and Barbera d’ Alba Cerreto , although simpler wines , have a good attitude to the aging medium durate. In 25 years we had a lot of satisfaction : surely the most important one to be able to enter the hearts of many fans of the greatest red wines in the world .