Vinification

The greatest care and attention is taken at Petrolo for the daily work in the vineyards.

We’re conscious that great wines are only obtained when particular and favourable pedo-climatic conditions are fulfilled. Here at Petrolo we are lucky to have them, but it’s only with a painstaking manual work in the vineyards that we manage to convince the vines to have a very limited but still balanced production. It’s a job that starts with the pruning in winter, the tying of the new shoots in spring and keeping the vines tidy until the green harvest (at Petrolo in two phases, the first after the flowering and the other after the veraison).

It’s exactly this balance within the vine, that will bring the grapes to a complete maturation during harvest, that will be found again in the wine as perfect harmony between fruit and acidity and persistence to the palate.

Harvest
The grapes, selected and handpicked, are collected in small crates and brought to the cellar for vinification. After distemming, the grapes are driven to the sorting table to be selected again according to maturity and health.

Vinification
Vinification is carried out in glazed cement vats. Each vineyard’s batch is fermented separately according to grape variety and origin using our native yeast. Skin maceration is prolonged according to variety of the grapes and vintage conditions, to achieve complete extraction. Pumping-overs are done by hand with great care and fermentation is controlled to avoid temperature to exceed 28-30 °C.

Aging
After separating the less noble lees, wine starts it’s aging period. Most wine is kept resting in French oak barriques, partly in French tonneaux and in 40 Hl Barrels made in France. The choice of the woods is of primary importance and continuously evolving trying to adapt the use of the different woods to the characteristics of the wines produced.

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