WINES - marcosara

OUR WINES

A strong bond with the territory

Our farming practices are able to regenerate the land, stimulate plants and produce fruits with a strong bond with the territory.
We do not waste this heritage in the cellar, avoiding invasive oenological interventions.
Native vines, manual harvesting, spontaneous fermentations, single parcel vinifications, “non-invasive” cellar techniques that safeguard the identity of the territory.

THE HARVEST

The harvest lasts about a month (from mid-September to mid-October) and in years when it is possible to work with the botrytis even to the end of October.
One of our priorities has always been to reach an optimal physiological ripening of the grapes: the berries are tasted with particular attention to the peel and seeds, which are considered ripe only when they reach a woody and crunchy consistency.
Each parcel has a different period of physiological ripening according to the age of the vines, the exposure and altitude.
A few days prior to harvesting, we collect a few crates of grapes to create the pied de cuve which serves as a starter for fermentation.

WHITE GRAPE VINIFICATION

Vinification takes place without the marc and must (maceration) ever coming into contact with one another; whole bunches are pressed, that is, without de-stemming.
Of the liquid obtained, only free-run must is used, meaning, the must that is squeezed to 60% to obtain finer wines and with less risk of extracting herbaceous tannins. Fermentation is done with native yeasts in cement tanks or wooden barrels (10 hl barriques).
The time left on the fine lees ranges from 6 to 24 months depending on the wine, accompanied by periodic stirring (batonnage).

RED GRAPE VINIFICATION

Once in the cellar, the grapes are crushed, de-stemmed and placed in cement tanks where they undergo a fermentation process with native yeasts for about 20 days during which regular pumping is done.
At the end of this period, the liquid is separated from the peels which are lightly pressed using a vertical hydraulic press; the two musts (free-run and pressed) follow a separate but identical process in terms of ageing; only at the end is it decided whether to blend them or not.
The ageing process lasts around a year in barrels of diverse dimensions and types of wood. The combination of the type of wood, the size of the barrel and the length of ageing represent a balance that we try to achieve with each type of red grape. Schioppettino rests in barriques or in Stockingers, Refosco and Franc in 10 hl Slavonian oak barrels.
At the end of this period, the wine is decanted into cement tanks for 6 months of further ageing before being bottled without filtering.

The wine that is not bottled is then sold as bulk wine directly in the cellar to private customers.