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Floor made of beaten earth, barrels made with wood of
local chestnut trees, , an ancient press, some copper
buckets and a great funnel called "lòra": this was
the wine cellar Cà Lustra in 1967; this has been the beginning
of the path that they decided to face in those years.
Subsequently, the initial philosophy has never changed: the
updating and the modernization have always been held,expecially
if they were finalized to improve the quality of the wine.
Therefore the wine cellar( besides having a modern line of
"falling" pressing and a pneumatic press) works in
soft way the pressed of the whites; it has automatic "fermentini"
for the maceration in optimal situation of the red pressed; the
reservoirs are made out of inox steel and the technology of
the cold is punctually applied for the control of the temperature
of wine-making process and for the maintenance of the wine.
The attention to the details, the increasing experience the interchange
of knowledges and feelings with consumers and technicians have
always brought to notable evolutions in the vineyards and in
the wine cellar.
Over half of 25 Hectars vineyards has been renewed
during the last 8 years and they set attention to the individualization
of the "portinnesti" in function of the climatic characteristics
and to the choice of the vineyards, where Cabernet Franc, Sauvignon
and Merlot are privileged, but also the traditional red Marzemino.
The decisions regarding the orders of plant haven't been smaller
also as the orientation of the rows, the systems of breeding and
the limited interventions of workmanship of the ground and
introduction of organic fertilizer.
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