PRODUCTION TECHNIQUES

The optimum cultivation of our vineyards is the most important aspect of our wine production. It allows us to produce high-quality grapes, without which good wines cannot be produced. We consider the following conditions of greatest importance in the production of good grapes:
•Low yield per hectare: our vineyards produce on average 8,000 kg of grapes per hectare
•Our cultivation using natural methodsgives a lower yield, but grapes-and consequently wines-free from fungicides, weed-killers or other harmful compounds. All our vineyards are cultivated using certified organic methods .
•A personal knowledge of our vineyards allows us to select the most suitable grapes for our wines.
•We ascertain the time when our grapes are perfectly ripe, in order to choose the right moment for the best possible wine.
•Harvesting by hand allows us to preserve the integrity of the grapes until the moment of wine production.

WHITE WINES:
The grapes are hand-picked, usually into crates, then delicately pressed whole. The must obtained is then decanted naturally for one day and fermented at a low temperature for a period of between two to four weeks. The wine is then refined in stainless steel casks or (in the case of Farandola) in barrels of French oak.

RED WINES:
After harvesting by hand, the grapes are rasped and left to steep for 10 to 30 days, depending on the type of wine we produce. During the steeping process the temperature of fermentation is continually checked in order to preserve the fruity qualities of the wine.After this process the grapes are pressed. Refining is done in stainless steel casks for Villa Conversino Rosso, and in wooden casks for other red wines. We use casks of different sizes and woods:225litre barriques in French oak; 2,500litre casks in oak from Slovenia. The use of different containers according to the type of wine desired allows us to produce richer and more complex products, and to respect the fruitiness of the wine, which would be lost if we used too much aromatic wood.