We have included in our staff Mr Luigi Andreoli, an oenologist who has been supporting, with passion and professionalism, the owner and oenologist Mr Carlo Bonuzzi who is wholly devoted to his vineyards. We have introduced some innovations to the vineyards and to the whole wine-making equipment which has also been technically modernized.
So, new technologies support tradition: we give great care to hygiene (sanitary regulations) and neatness, and to grapes control too. We crop by hand all our grapes, we put them into some cases and in some hours we pressed them. So, for white wine we practice a cryo-maceration which is followed by a soft wine-pressing. On the other hand, for red wine we prefer a fermentation with grapes peel, then a slowly and continually maceration. The fermentation temperature is electronically controlled.
We employ selected yeasts: most of them derive from chosen grapes of this area.
The tanks, where we put before the musts and after the wines, are made of steel or vitrified cement and are completely emptied with nitrogen not to allow wine to absorb oxygen. The chosen grapes for “appassimento” (drying of the grapes) are arranged in little cases which are placed to rest in the “ fruttaio” (drying loft).
We don’t want to leave anything to the chance: our “fruttaio” is technically arranged in order to make possible, also during a rainy year, a perfect “appassimento” without any strain.
We put our precious wines, in new or already used little wine casks or in oaken barrels for different periods of time which vary from six months to some years. In particular, the Soave “Auge” docg stays in the casks for about six or seven months during which it achieves the alcoholic fermentation and the malolactic one; the Amarone stays in the casks for some years.