A good wine has the ability to transmit, thanks to its characteristic flavors, the history of the land in which it is produced. Wine making is a complex and delicate process, which requires time and dedication and which focuses mainly on maintaining the quality of the place of origin: the land of...

From our vineyards in Imola, the first images of the new vintage! 1. Albana / 2. Malbo Gentile / 3. Pignoletto / 4. Sangiovese / 5. Syrah

What exactly is malolactic fermentation? Inside the grapes (and consequently in the must) there are three main types of acid - tartaric acid, malic acid and citric acid - as well as numerous other organic acids which are  present in smaller quantities. Malo-lactic fermentation, as can be d...

At the end of malolactic fermentation - or after racking, if you opt not to intervene on acidity - what happens? At this point the vinification is officially finished, so our wine is ready for the ageing phase, which can last from a few months to several years. Depending on the wine, the ageing ...

In general, how long is the fermentation of red wines?  The times are comparable to those of white wines, so we are talking about 10-12 days. As always this is intended as a rough indication: each vintage has its own special characteristics and you can never completely exclude the risk of ...