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Azienda Agricola San Paolo

The production of wines in San Paolo

To obtain a good natural wine, one must necessarily start from a good base, that is, from a quality grape.

The wines of the Azienda Agricola San Paolo are produced only with grapes grown by us in our vineyards located in Castelfranco Emilia, in the province of Modena.

They are harvested exclusively by hand, taking care to keep intact the integrity of the bunches from the vineyard to the entrance to the cellar to preserve the best features and avoid product alterations.

White wines

The harvested grapes, once they arrive in the cellar, are immediately pressed by means of a soft pressing of whole bunches.

The free-run must is then taken to the steel tanks where it is first cooled and then sent to fermentation at a low temperature in order to have a slow process with a good extraction of polyphenolic substances.

After fermentation our wine is decanted to remove the lees. Operation that we repeat throughout the winter to carry out a static decantation in order to obtain a clear wine without the use of filtrations.

In spring, generally with the first moon of April, our sparkling and semi-sparkling wines are bottled to begin the second fermentation and then finish the refinement on their own yeasts before disgorging.

Still white wines differ from sparkling wines for a first maceration in the cell before pressing and a subsequent refinement that takes place first in steel and then in ceramic tanks for several months.

Red wines

The grapes arrived in the cellar are crushed and destemmed and the must with the skins is taken to the fermenters where it is left to macerate at a low temperature for several days, making periodic pumping over.

Maceration, in addition to extracting color, brings phenolic compounds such as anthocyanins and tannins, as well as aromatic, nitrogenous, pectin and mineral substances, which favorably contribute to the aroma and flavor of the wine.

After maceration, our product is drawn off and taken to the fermentation tanks where the low temperature fermentation process starts.

In spring, the Lambrusco wines will be bottled for second fermentation while the Malbo Gentile, once fermented and racked, will be aged in wooden barrels before bottling.

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