The Winemaking Process

Each type of grape has its own distinctive winemaking process

T he grapes, freshly picked and delivered to the cellar by our partners, are vinified on the same day to maintain the unique characteristics of each grape variety.

The Brachetto is pressed, followed by a brief period of fermentation in order to extract colour, before the resulting must is refrigerated.

For Moscato, the must is refrigerated immediately after pressing the grapes to preserve the fragrance and aroma of the fresh fruit.

For red wines such as Barbera and Dolcetto, the modern winemakers of La Cantina utilise a controlled temperature for the vinification in order to preserve the aromas and flavours.

For white wines such as Cortese and Chardonnay, following a gentle pressing, the must is brought to a temperature of 15-18 degrees Celsius and left to ferment at a controlled temperature after the addition of selected yeasts.