As far as this particular aspect of production is concerned, we have nothing particularly modern or revolutionary either to offer or to conceal. We have no concentrators, without for this reason condemning them, just as we do not practice any sort of bleeding of the tanks (“saignée”). For the finest lots of grapes, instead, we have had, for many years, low and wide fermentation tanks which allow generous extraction from the skins but one which is also gradual and steady. We also have more traditional tanks where, for several years now, we utilize “rack and return” techniques, and we are also equipped with cement tanks which we consider particularly suitable for the months which follow the final blend and precede bottling.
In the year 2003, after a series of experiments going back to the early 1990’s, we reintroduced, for several lots of red grapes, the fermentation in oak barrels - one with a manual punching down of the cap of skins and without any sort of temperature control - to attempt to give, even more than in the past, the final word to the grapes and their soil of origin.
Along with the mechanical presses, we use, for small lots of wine, a hand press as well.