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Winemaking

After the harvest, the intact, whole grapes are taken to the winery and placed on a conveyor belt that takes them to a large crusher and de-stemmer. The stems are removed and and the skins are softly broken. The must is then placed in stainless steel tanks where it macerates and fermens at controlled temperature. Moreover, the contact of the solid particles with the must is increased through the technique of délestage. During the fermentation period the wine is kept in big cylindrical stainless steel containers; fermentation produces carbon dioxide that pushes the grape skins to the top of the cylinder and they so form a pomace “hat” in the upper part. Now the “wine-must” (that is liquid) is extracted and filled into another container, so that the “hat” will fall down and break apart thanks to some steel sticks in the cylinder. Afterwards the liquid is poured back into the first container from the top so as to remix it in order to extract the maximum possible structure from the grape skins for the new wine. This action is repeated daily during the whole fermentation/maceration period. With the separation of the grape skins and the remaining sediment, the drawing off of the free run-wine may be initiated. From this point on, the process of fermentation will gradually slow down until it stops completely. The young wine is then decanted in order to separate it from the sediments of solid particles and from other impurities. After several rounds of decanting and sedimentation, the wine reaches its natural clearness and is ready to be transferred into casks for aging. The grapes destined for the production of Amarone and Recioto wines undergo a particular treatment. Let’s take, for example, the procedure for the production of Amarone. At the right maturation, experts go through the vineyards and select the best, well separated bunches of grapes. These grapes are then placed into plateaux (drawers which used to be made in wood, but nowadays in plastic) and transferred to special dry and well aerated rooms. In this way, the grapes raisin naturally and thus an extraordinarily high concentration of sugars, glycerol, and other aromas are obtained after extraction. The raisined grapes are pressed in January. Due to the low temperature, the process of fermentation is lengthy and slow. The grapes undergo délestage in order to get the greatest possible extraction, the yield of wine will rarely be greater than 40% of that compared to the other wines. After being decanted a few times to eliminate larger sediments, the wine is aged in oak casks or small barrels, some of which are new and others are medium toasted or browned. Aging takes about 30 months, depending on the vintage. Once completed, the wines are blended and then put back in oak casks to complete the aging process. Typically, the wine is then transferred to bottles for further, temperature-controlled aging for some months. Once ready to be sold, the wine is at its peak, but may still improve further with time. In fact, it may be aged for at least fifteen years.

WHERE TO FIND OUR WINES

Dove trovare i nostri vini
Gold Medal at Decanter World Wine Awards for our Ambrosan 2008
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The ratings of our wines on Bibenda
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Nicolis Winery has been awarded for its commitment to envinronmental sustainability
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Our wines rated from Luca Maroni
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Our Amarone Classico 2009 is recommended by Alison Napjus from Wine Spectator
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Our wines rated from James Suckling
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The ratings of our wines on Wine Spectator
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Super 3 Stelle from Veronelli for our Ambrosan 2008
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Nicolis Winery has been selected for the Bio&Dynamica area at Merano Wine Festival
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Our Amaroni make us continously proud also on Wein-Plus
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92 points for our Ambrosan 2008 on Wine & Spirits
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Our Ambrosan 2008 is recommended by Decanter
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Società Agricola Nicolis Angelo e Figli snc - Via Villa Girardi 29, S. Pietro in Cariano (VR) - Tel. 045 7701261 Fax 045 6800551 - info@vininicolis.com - P. Iva: 02195230236

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