Dindo method: the four stages of the Method

Over time we have refined a process that allows us to obtain great wines suitable for ageing.

The four stages of the Method

Dindo misurazione

1. Division of vineyards
based on the phenolic potential

In the production of great red wines, the richness in polyphenols of the grapes plays a fundamental role in determining their structure and durability.
The technique that we adopt in order to choose the best plots involves weekly sampling in the period before the harvest time, to verify the accumulation of phenolic substances in the grapes.
Sampling in the vineyard, we obtain an index that is directly proportional to the polyphenol content of the skin (P.M.I. Poliphenolic meter index).

Dindo analisi corvinone

2. Creation of the map of the vines

With the same variety, we are therefore able to divide all the plots, based on the richness of the substances.
Before starting the harvest, we create a map of the vineyards every year, in which the concentrations of the compounds that are fundamental for producing great red wines that last over time are highlighted.

Dindo ossigeno

3. Monitoring oxygen
in wine production

Oxygen represents about 20% of the air we breathe and for this reason it is important to know its effects.
During the life of each wine it plays a fundamental role and influence, the correct fermentation, the colour stabilization and the evolution of the tannic structure in red wines.
By constantly monitoring its concentration during each operation that we carry out in the cellar, we are able to maintain the maximum integrity of the product, while respecting the characteristics that the territory gives us.

Dindo colore

4. Analysis of colour

The colour of our Corvina, Corvinone and Rondinella grapes does not allow us errors in the production stages.
The anthocyanins that give colour to the wine and which are mainly found in the skin of the grape, must be quickly fixed to the tannins through the administration of oxygen during the fermentation process, and by choosing the most suitable refinements based on the oenological goal.
To control its correct evolution, we therefore adopt techniques that allow us to study the chromatic components and brightness, in order to preserve colour as much as possible over time.