Our working method allows the maximum fermentation control, obtaining a wine with enhanced flavors and fragrances and a unique body, representative of our vineyard.
Owner Ottavio Maria Dezza walks the vineyards every day, ensuring the vines are getting the right amount of sun and water, netting them when required and reacting immediately to changes in temperature.
Between late August and early October, Dezza family and friends gather at the vineyard to collect mature grapes, picking them by hand and gently placing them into small perforated wooden boxes, careful to avoid any stress in order to preserve their natural qualities.
The grapes are kept tranquil as they are moved to the cellar and are placed directly in the press or the crushing-stemmer depending on whether for white or red.
Once pressed, they are quickly put into fiberglass or concrete barrels, which maintain the integrity of each grape type and their purity of taste. We use wooden barrels for 15 days to activate malolactic fermentation, a process in which the wine’s natural tarttasting malic acid, is converted to softer-tasting lactic acid.
Ottavio meticulously tastes the wines everyday to understand how they have changed. He pays special attention to the bâtonnage, returning to each barrel several times a week to ensure to extract all the texture and complexity the lees can offer. He then carefully monitors the wines as they age, determined year after year to produce exceptional vintages.
Ottavio also believes in minimizing sulfites as much as possible. In Italy, the limits in sulfites are set at 210 mg/l for white and 160 mg/l for red, however he only adds 80 mg/l of sulfites currently and has as an objective to reduce sulfite addition to 50 or 60 mg/l.