Right after harvest, grapes are stored in refrigerated room at a temperature of 5/8°C, Before and after destemming, grapes go through a double hand selection in order to carefully eliminate all impurities.

Depending on the varieties, fermentation takes place in oak open vats, oak barrels or stainles steelvats. No selected yeast is added, as we believe that only “native” yeast can guarantee a full rapresentation of our terroir.

Red grapes deserved to our “Brania delle Ghiandaie” and “Nero della Spinosa” are pressed with the feet as pera millenary tradition. All Colle Verde red wines undergo extended (up to 21 days) skin contact to add richness, deep color and intense flavors.

While most of our white grapes go directly from the press to small French oak barrels for fermentation, our Chardonnay and Trebbiano grapes undergo 48-hours of skin contact before barrel fermentation.