{"id":5872,"date":"2025-03-05T22:35:25","date_gmt":"2025-03-05T21:35:25","guid":{"rendered":"https:\/\/simondibrazzan.com\/the-winery\/"},"modified":"2025-04-14T18:59:56","modified_gmt":"2025-04-14T16:59:56","slug":"the-winery","status":"publish","type":"page","link":"https:\/\/simondibrazzan.com\/en\/the-winery\/","title":{"rendered":"The winery"},"content":{"rendered":"\t\t
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The Cellar<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAmong the barrels, we guard the heart of our land\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Among the barrels, we guard the heart of our land<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWhere wine comes to life and tells the story of the land\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Cellar is a magical place, where about 80,000 bottles a year<\/strong> are currently obtained, and where the secret ingredient is time<\/em> because stopping is necessary for a wine to express its full potential.<\/p>

In the winery, alongside Daniele Drius, Natale Favretto<\/strong> has been working for about 19 years, an oenologist<\/em> who espouses all natural practices intended for the vineyard<\/strong> and with an equally natural hand manages to achieve great results in the cellar.<\/p>

The fresh white wines<\/strong> come from two vinifications<\/strong>, the traditional<\/em> one with complete maceration of the skins in 25-hl truncated conical vats for about 25 days, and the one<\/em> with short one-night maceration<\/em> at 10\u00b0C in the press and fermentation in steel or wood.<\/p>

In March, blending of the two vintages, one part wood and two parts steel, is carried out.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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We operate in this way to obtain more personal<\/b> wines, maintaining typicality<\/b> and increasing both olfactory and gustatory<\/b> complexity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Here time matures and becomes flavor<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe choice of traditional maceration\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Blanc di Simon Tradizi\u00f3n<\/strong> and Pinot Grigio Tradizi\u00f3n<\/strong> are made<\/strong> by macerating Friulano and Pinot Grigio grapes in truncated conical vats during fermentation<\/em>.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The choice of complete maceration<\/strong> until the sugars are exhausted is intended to extract<\/strong> all the sugars and aromas contained<\/strong> from highly concentrated, raisin-like berries.<\/p>

Due to the activity of the yeasts and the alcohol produced, the extraction and consequently the enrichment of the wine is increased.<\/p>

Sulfur dioxide use is very low for all wines; it is important that the grapes are healthy and very ripe.<\/p>

We follow the biodynamic calendar<\/strong> for wine processing, racking and bottling.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Cellar Among the barrels, we guard the heart of our land Among the barrels, we guard the heart of our land Where wine comes to life and tells the story of the land The Cellar is a magical place, where about 80,000 bottles a year are currently obtained, and where the secret ingredient is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5872","page","type-page","status-publish","hentry"],"yoast_head":"\nThe winery - Simon di Brazzan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/simondibrazzan.com\/en\/the-winery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The winery - Simon di Brazzan\" \/>\n<meta property=\"og:description\" content=\"The Cellar Among the barrels, we guard the heart of our land Among the barrels, we guard the heart of our land Where wine comes to life and tells the story of the land The Cellar is a magical place, where about 80,000 bottles a year are currently obtained, and where the secret ingredient is […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/simondibrazzan.com\/en\/the-winery\/\" \/>\n<meta property=\"og:site_name\" content=\"Simon di Brazzan\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/simondibrazzan\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-14T16:59:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/simondibrazzan.com\/wp-content\/uploads\/2025\/03\/IMG_9420-copia@2x-min-1030x679.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/simondibrazzan.com\\\/en\\\/the-winery\\\/\",\"url\":\"https:\\\/\\\/simondibrazzan.com\\\/en\\\/the-winery\\\/\",\"name\":\"The winery - 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