Into the cellar

In these last years, several tests of vinification of Manzoni Bianco 6.0.13 have been carried out in order to improve its performance and enhance all its expressive potentialities, choosing the most suitable method for every different kind of grape considering the environmental and microclimatic characteristics of the vineyard in which the grapes are grown.

Currently the most frequently used are:

Traditional fermentation

The run-must obtained through the pressing and pigeage of Manzoni Bianco 6.0.13 begins the traditional fermentation, usually facilitated by the introduction of selected yeasts. A very important phase of this process is the constant control of the temperature of fermentation, which for white wines is typically between 15° and 17° C. The fermentation process takes about 20 days, followed by various stages of stabilization: decanting, refrigeration, filtration and finally bottling.

Cryo Maceration

Through cryo maceration, or maceration of the grapes at low temperatures, it is possible to obtain the maximum of aromas from the inside of the grape skins without absorbing oxidizing substances. The must of Manzoni Bianco 6.0.13 is obtained by separating the grapes from the stalks, by quickly cooling it to 3°- 5° C for a 10 to 20 hours (determined annually), and then by putting it through a soft pressing with a run-must yield of 50-60% at 0.4 bar.

Fermentation in barrels

Once the must of Manzoni Bianco 6.0.13 is separated from the solid parts and inoculated with selected yeasts, it is run directly into wooden barrels where the fermentation takes place rather slowly for the reduced amount of the mass and the consequently low temperature of fermentation. The wine is then allowed to settle with the lees, which are then mixed regularly to the liquid part through battonage. Sometimes malolactic fermentation is allowed because the aim of the winemaker is no longer a young and fruity product, but a full-bodied, ripe and soft wine, which guarantees duration in time.