The winery is where the tradition of our company embraces the new wine industry. In the recent years important investments have been done towards the most advanced enological technology with the aim to get the best wine from our vineyards because “ the grape can’t turn into wine by itself ”. Modern press, cold stores, stainless steel insulated wine tanks with
a double level cooling system, double tube heat exchanger: these instruments allow us to enhance the natural qualities hidden in our grapes. The strict hygiene control through the hole process and basic physics principles are the secret to reduce the amount of sulfur dioxide used, so that we can deliver to your tables the best Gavi wine.
KILOS OF GRAPE
LITERS OF WINE
Here the oenologist Andrea Pancotti with his team coordinates each phase that brings to the wine creation, from the schedule of the grape’s harvest to the bottling and the refinement in the bottle. A commitment undertaken with passion, dedication and constant research.
When the grapes arrive, each load is weighted, the level of sugar measured and then unloaded according to its sugar level and type. The press drains off the must and loads the product in a dedicated tank with a valve from where it can be taken and then sent to refrigeration and clarification.
The regulation for D.O.C.G. ( controlled and guaranteed place name) wines is very strict and the technology in our cellar allows us to fully comply with it. Hygiene and temperature are under control and for every single tank the oenologist has a complete and detailed traceability so that he can then blend the wines in order to obtain the ones corresponding to the different labels of the winery. The winery produces almost 350000 bottles a year, but it’s a growing number. This production represents the 14% of the wine in the cellar, because the rest is sold unbottled to wineries in Piedmont that need a white wine to pair their high range red wines.