If we think about the life of a wine, maybe an Amarone or a great Valpolicella we realize that the moments when man intervenes are very few.
At first during the harvest, and at the end when the wine is bottled.
Throughout the rest of the time, at least the man, or in our case the woman, should be simply a MINISTER in its original meaning: BE OF SERVICE TO …
In both the countryside and the cellar we should satisfy the demands of the harvest, selecting and caring for the grapes, and transforming them into wine
We should be simple controllers, although it's 'certainly true the figure of speech that if nothing is done with good grapes we get a good vinegar and not a good wine! Everything depends on the meaning we give to "Do nothing" but above all, what it means for each individual producer to make good wine!
There is an agricultural way, which moves on an emotional level, a level of ancient gestures supported now by great knowledge, but always simple gestures where the word 'income' has a broader meaning, not just economic. Income is: wealth flow during a period of time. economic wealth, the company must be able to survive and generate wealth, intellectual wealth, spiritual wealth in relationships ...... That's why the wine must be a means that allows us to grow as people and so can not be anything but sincere good and natural.
This leads to the simple conclusion that the winery can not be a factory and the wine is not an industry because it simply can’t be, wine is not built and not transformed. We must simply be in it's service, one of it's ministers.
The winemaker, as a craftsman, can mould it and make it his own, choosing from time to time when and how to harvest, whether or refine it to age, whether to use wood, concrete or pitcher, if you keep it warm or cold, and so while starting from the grape, wine will have two matrices, one of the permanent and universal terroir and that of those who have shaped, like a stone when it becomes work of art.
At Corte Sant'Alda the first selection of grapes takes place in the plant, eliminating the unripe bunches or problems. The Harvest program is done on a daily basis according to information gathered on sugars, acidity and meteorological forecasts. After de-stemming, the grapes pass on a sorting table, where six people again control the grapes, which are pressed to ferment in vats truncated cone of 40/60 hl. Fermentations start spontaneously, lasting about 15 days during which we make a delestage, of pumping over. Later the fermented wine, just what comes naturally from the vats is put in barrels waiting for the malolactic fermentation. We carry out a first transfer for the separation of dense lees and a second before the summer. From this moment on, all our attention is focussed on maintaining the suitable situations to minimize the use of sulfur until bottling.
In the 30 years of our cellar we realized that not only every vintage is different but every day of harvest, the fermentation of aging is different. Only those who live on a daily basis and establish a peaceful environment within the cellar with a sombre ratio of complicity and intimate knowledge can really become Ministers of wine in a location that can not be anything but easy and natural.