Cellar practices
Our San Bonifacio winery receives grapes from both growing areas: white grapes from Soave Classico and red grapes from Colli Berici.
Meticulous management of space and workflow ensures that every wine receives the attention it deserves. The detailed work done in the vineyard continues in the cellar with the same artisanal approach—seeking to fully understand the potential of each lot and following it attentively through every stage.
We minimize enological intervention, allowing the terroir and the vintage to express themselves with integrity.
Cellar techniques include:
Berry-by-berry sorting on selection tables
Whole-berry fermentations in steel or concrete tanks
Occasional use of whole clusters
Micro-vinifications to optimize each lot
Use of indigenous and/or neutral selected yeasts
Aging in steel, ceramic, barrique, or large oak casks
