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 process can take place in tanks of inert material - such as steel or cement - which do not give tertiary aromas but rather preserve and enhance the typical scents of the different grape varieties, or in wooden containers of different sizes, toasting and origin.
Just as for white wines, the monitoring carried out by our laboratory - and initiated as early as the harvest - will then continue for the entire stay of the wine in the cellar, and even beyond.
The control system to which all the wines in our cellar are subjected is in fact based on the periodic analysis of samples to verify the state of conservation and development of each batch, and to this is added the constant supervision work carried out by the regional and national institutions.