THE VINE AND THE GRAPES

Planting a new vineyard creates a small eco-system in which the grapes, soil, microclimate, and cultivation techniques must interact perfectly in order to create grape clusters that are rich in colour, sugar, and fragrant substances.
The quality of the vineyard is determined by internal factors (e.g. the genetic makeup of the rootstock), external factors related to the soil and climate (e.g., zone, altitude, orientation, exposure, climate, and soil type), and the cultural techniques used (e.g., the choice of the vine and rootstock, mineral and water nutrition, fertilization, herbicide and pesticide treatments, and harvesting). Latitude and altitude, soil and climate are the primary factors that determine whether a new vineyard planting is successful. Even though the seasonal weather is always an unpredictable factor, when it’s a good year the grapes are sweet and fragrant and there is even more satisfaction.

HARVESTING

When to harvest is always influenced by the type of wine to be obtained. This is when the ripe grape clusters are harvested by hand and taken to the wine cellars in small crates or baskets. They must not be crushed during cultivation. If this happens, the sugary juice will promote the development of bacteria and begin oxidation, creating a darker must that is lacking fragrance.

FROM GRAPE TO MUST

The clusters are arranged in crates and taken to the wine cellar where they are subject to careful manual sorting. Modern technologies use grape pressing systems for red wine while direct grape pressing is used for white wine. The juice obtained from pressing is the must, which contains up to 40% sugar.

FROM MUST TO WINE

The must undergoes various treatments to maintain and highlight some of its characteristics, making it clearer and stable, and improving its quality. Corrections are required in some cases in order to compensate for a lack of acids or sugars due, for example, to weather conditions in the various years. The treatments are different based on whether the must is intended for white or red wine.

MATURATION AND AGING

After racking and before bottling, wine is subject to stabilizing treatments and a period of aging that can last from a few months in steel or fibreglass, or one or more years in various sized wooden barrels. In other cases, the wine may spend some time in steel and then finish its aging process in barrels.

LARGE BARRELS AND BARRIQUES

Until a few decades ago, large barrels were used, especially for aging fine red wines, but lately barriques are often used. Wood allows slow oxygen exchanges, that cause changes in the colour, fragrance, and flavour of the wine.

THE BOTTLE

During the years in which the wine rests in the bottle, meticulously arranged in special wine cellars, the colours, fragrances, and flavours are perfected. To prevent the effects of the light, the bottle must be in dark amber, brown, green, or black glass. The odourless and flavourless cork is perfectly impermeable to air and water, ensuring slow refinement.

WINE COMPOSITION AND TASTING

Wine contains more than 600 substances from the grapes and fermentation processes formed during aging in steel or barrels and during refining in bottles. For the attentive and scrupulous taster, the appearance of the wine holds no secrets.
Clarity, colour, consistency, and fragrant gradients provide quite a bit of information about the wine.

MOMENTS OF PLEASURE

Sometimes the most unforgettable moments blend in with a dinner’s memories and flavours. The colours and flavours of the dishes mingle with those of the wines and the pairings become fundamental. Preparing food and looking for the best wine to pair with it is a combination of creativity and science. This is the fascination behind food and wine.