The Cellar
Among the barrels, we guard the heart of our land
The Cellar is a magical place, where about 80,000 bottles a year are currently obtained, and where the secret ingredient is time because stopping is necessary for a wine to express its full potential.
In the winery, alongside Daniele Drius, Natale Favretto has been working for about 19 years, an oenologist who espouses all natural practices intended for the vineyard and with an equally natural hand manages to achieve great results in the cellar.
The fresh white wines come from two vinifications, the traditional one with complete maceration of the skins in 25-hl truncated conical vats for about 25 days, and the one with short one-night maceration at 10°C in the press and fermentation in steel or wood.
In March, blending of the two vintages, one part wood and two parts steel, is carried out.
We operate in this way to obtain more personal wines, maintaining typicality and increasing both olfactory and gustatory complexity
Here time matures and becomes flavor
Blanc di Simon Tradizión and Pinot Grigio Tradizión are made by macerating Friulano and Pinot Grigio grapes in truncated conical vats during fermentation.
Maceration is about 25 days, aging in wooden vats lasts 30 months for Friulano and 14 months in 7.5 hl barrels for Pinot Grigio.
The choice of complete maceration until the sugars are exhausted is intended to extract all the sugars and aromas contained from highly concentrated, raisin-like berries.
Due to the activity of the yeasts and the alcohol produced, the extraction and consequently the enrichment of the wine is increased.
Sulfur dioxide use is very low for all wines; it is important that the grapes are healthy and very ripe.
We follow the biodynamic calendar for wine processing, racking and bottling.
