The Casetta family has been living here since 1725. Vine-growing and wine-making are age-old family traditions.
For the pressing of white grapes we use pneumatic presses with central bellows, operating at low pressures, in order to delicately crush the berries.
THE WORK IN THE CELLARS
We operate a strict temperature control using the system of COLD TECHNOLOGIES. Only like this we can be sure to obtain a perfect fermentation process, a balanced mix of aging in stainless steel and oak barrels, until final refining in the bottle.
The maturation in wood for the ‘ big reds’ is carried out in the underground part of our cellar. Here the big barrels are filled and checked periodically. The passage in wood plays a primary role for the best maturation of our wines.
The choice of wood is essential. Our barrels are produced strictly with oak. We use the barriques for only a small part.
After harvesting, pressing, fermentation and various stage of ageing and refining, every wine undergoes a delicate phase of tasting before bottled and will continue to evolve until the moment when it will be poured into the wineglass.
The creation of the wine is a long work made with patience and technique that takes, sometimes many years. And this is the time when the best characteristics of the grape and winemaking-s experience come together.