Description

Years ago, after a family lunch, the technique that our grandfather used to vinify white grapes came back to us. At the time, we collected with the 2,2 tons trailer but the only bucketpress we had available was 0,7 tons. To get all the grapes needed 3 pressed: 2 hours of time to press, at least 1 hour to fill and to empty the press every time: 12 hours of work.
During the harvest, our grandfather, who was both the tractor driver and the cellarhand, was unable to afford to stay in the cellar for 12 hours. For this reason the harvested grapes passed them in the destemmer and placed them in the tank without pressing. 1 or 2 days later, when the skin cap was already high, he use to rack the fermenting must from below and pressed only the grapes.
With the desire to experiment this technique for the first time in 2015, we dedicated a small part of our Trebbiano and Malvasia grapes to this project. From 2015 onwards we have continued to produce this wine, trying every year to add some li