Azienda Agricola
Masciulli

The harvest

Once fully accrued, it is collected grapes. In this stage, they select healthy bunches, separating them from those with mold, or from those still green.

The cull

During the pressing carried out by special machines are discarded stalks.

Winepressing

We use a vacuum press for a good winepressing.

Grapes conferring

The grapes are transported to the winery and we start working.

The tradition

Never missing the advice of the expert.

Fermentationn

In stainless steel tanks, fermentation occurs slowly for about 15. Now it forms the "hat", because of the must , which pushes the skins upwards. We make the replacement (from the bottom we draw in a part of the must to pour it on the hat).

The must

When the must is in the vat, fermentation begins. To keep it under control, we put in the must yeasts.

Destemming

Separation of the berries from the stems.

Alcohol

Thanks to saccharimeter we can calculate the sugar content and therefore the future alcohol. Most important is the fermentation temperature, which must never be less than 18°-20° C. Sometimes we use special machinery to keep the temperature constant.