VINCHIO VAGLIO

MUNICIPALITY: Vinchio
ALTITUDE: 250 mt
CRU OR BLEND: San Michele, Bricco Laudana
EXPOSURE: South

SOIL COMPOSITION

Sandy soil with light clay content

IN THE VINEYARD

Green harvesting and thinning as needed

CERTIFIED PRODUCTION PHILOSOPHY:

Equalitas

VINIFICATION

The process begins with destemming and gentle crushing, followed by transfer to temperature-controlled horizontal fermenters. Alcoholic fermentation with skin contact lasts about 9 days, starting at 24°C and gradually rising to 28°C – a method that enhances aromas and maximizes polyphenol extraction from the skins

AGEING

After alcoholic fermentation, malolactic conversion takes place in stainless steel tanks at 18°C. Once complete, the wine is aged in barriques – mostly new oak, with a portion in second- and third-use barrels – for around 12 months. It then spends an additional month in concrete vats before bottling. A final bottle aging period of six months completes the process before release

MUNICIPALITY: Vinchio e Vaglio Serra
CRU OR BLEND: Noche, Sernella

SOIL COMPOSITION

Sandy soil with light clay content

IN THE VINEYARD

Green harvesting and thinning as needed

CERTIFIED PRODUCTION PHILOSOPHY:

Equalitas

VINIFICATION

After destemming and crushing, the must is transferred into temperature-controlled horizontal fermenters. Alcoholic fermentation with maceration lasts about 10 days, beginning at a constant temperature of 24°C and gradually rising to 29°C – a process that enhances aromatic expression and allows for maximum extraction of polyphenolic compounds from the skins

AGEING

Once alcoholic fermentation is complete, malolactic fermentation takes place in stainless steel tanks at 18°C. The wine is then aged in new barriques for approximately 20 months, followed by an additional month of rest in concrete vats. Finally, it is bottled and undergoes a further 12 months of bottle aging before release