We are running
all our wines and vintages after the same Philosophy:
How a Producer explains his Wines How to form words of his own passion? How to describe wines like The philosophy of our wine making
We are accustomed to work on our
wines in a very traditional way of winemaking: The Torbido Is pressed after
three weeks of maceration what means really hard work because Peter pumps it
over every 3 hours (also by night!) during the maceration. In this period he is
sleeping on a sofa near by the cellar. Tasting and seeing these wines you will appreciate
his work
Torbido is produced only in extraordinary years. It is fermented in the classical style with a maceration of 14 – 18 days. We don’t use selected yeasts nor automatic control of temperature. With over pumping or pushing down of the treber head all 3 – 4 hours we achieve a maximum extraction of colour and aroma.
After the fermentation and a short reposal in an inox steel tanks the wine is transfered to barrels of 600 litres (French oak, Allier and Tronçais, medium toast). Only part of the barrels is new each year replacing others which don’t fulfil our requirements any more. There it stays 24 – 28 months with some movements to support the natural clarifying process by sedimentation. It is bottled without filtering. After at least one year of riposal in the bottle we start selling it.
Segreto is made of Barbera Grapes. Its vinification is very similar to the Torbido with a shorter time in oak barrels (18 – 21 moths). Beside the tonneaux of 600 litres we also use barriques (225 litres) for the Segreto. Also this wine is bottled without filtration and stays at least one year in the bottle before the beginning of sales.
Sinché is a cuvée of 80% Sauvignon Blanc and 20% Semillon. The whole grapes are immediately pressed in a closed bladder press and the must is transferred to an inox steel tank. After 48 hours of riposal the must is separated from the solid parts and transferred to barriques (part of it new) for fermentation. There it stays together with the yeast left over from the fermentation for one year. Each week the wine is brought into contact with it’s yeasts, a method called „battonage“. Then it is separated from the yeast and returns for another 6 months to the barriques. After it is bottled (no filtering) it gets one year time to mature before it is sold.
Torbido is produced only in extraordinary years. It is fermented in the classical style with a maceration of 14 – 18 days. We don’t use selected yeasts nor automatic control of temperature. With over pumping or pushing down of the treber head all 3 – 4 hours we achieve a maximum extraction of colour and aroma. 
Segreto is made of Barbera Grapes. Its vinification is very similar to the Torbido with a shorter time in oak barrels (18 – 21 moths). Beside the tonneaux of 600 litres we also use barriques (225 litres) for the Segreto. Also this wine is bottled without filtration and stays at least one year in the bottle before the beginning of sales.
Sinché is a cuvée of 80% Sauvignon Blanc and 20% Semillon. The whole grapes are immediately pressed in a closed bladder press and the must is transferred to an inox steel tank. After 48 hours of riposal the must is separated from the solid parts and transferred to barriques (part of it new) for fermentation. There it stays together with the yeast left over from the fermentation for one year. Each week the wine is brought into contact with it’s yeasts, a method called „battonage“. Then it is separated from the yeast and returns for another 6 months to the barriques. After it is bottled (no filtering) it gets one year time to mature before it is sold.
