Grapes are harvested manually at the end of september/beginning of october, and processed separately. Only the best, healthy grapes are selected and picked.
The different varieties are kept separated, grapes are destemmed and crushed, then the juice, along with the skins, goes through a pre fermentative cold maceration, for 48 hours, to let the juice extract a bigger amount of color and tannins from the skins. Alcoholic fermentation takes place in stainless steel tanks, with controlled temperature, and after the fermentation the wine stays on its skins for about 15 days, to extract even more color and polyphenols.
After the fining period, wine is clarified using natural vegetable extracts and bentonite (clay mineral powder). The carification process lasts about a week, then the wine is racked and filtered.
After the filtration wine is bottled, using an automatic machine that wash the bottles, inflate them with nitrogen (to avoid oxidations), fill them with wine, then put on them cork and labels. The bottle used for this wine is the classic, 0,75 lt, green Bordeaux bottle. Wine ages in bottle at least 3 months before being placed on the market.
In our estate only those grape varieties that suit best the climate and the terrain of this zone are cultivated. Buon bastardo is a blend of two varieties: Cabernet Sauvignon 80%, Petit Verdot 20%
The work we do in the vineyards, and the selection of the grapes, allows us to get premium quality grapes which don’t require particular treatments in the winemaking. We use selected dry yeasts for the fermentation, no exogenous tannins, small amounts of SO2 and natural, inert clarifying agents. Filtration is made using cartridges in synthetic material.
The single varieties composing this wine are fined separately. After the malolactic fermentation wine is racked in small oak barrels, where it fines for about 6-8 months, along with its fine lees, with frequent batonnages, to get a smooth round body. After the fining period, the different varieties are blended and then clarified.
During the whole process key parameters, such as residual sugars, alcohol, total and volatile acidity, pH, malic acid, sulfites, APA, dry extract, density etc. are constantly kept under control, to assess if the must/wine conditions are optimal. The winery doesn’t have a lab, we rely on a certified laboratory.
Questo sito utilizza i cookie per fonire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o clicchi su "Accetta" permetti al loro utilizzo.