Good wine is the result of meticulous
work both in the vineyard and in the cellar,
thanks this awareness our method is born.
1. Creation of the Map of the Vines
The plots are divided
on the basis of the measuring results
2. Measurement in the vineyard
inside the grapes are spot-checked
3. Monitoring of oxygen in wine production
During all stages
of work in the cellar
4. Analysis of colour
To ensure that the wine
keeps it during ageing
The company's desire today is to produce high quality wines, treated in detail,
with particular attention to the stage
that precedes the moment of the harvest.
Thanks to special instruments and techniques of innovation in the wine sector,
a preliminary analysis of the grapes is performed to measure their phenolic potential,
when the bunch is still attached to the vine: before harvesting,
from mid August, a mapping of all the vineyards is drawn by selecting the grapes richest in polyphenols.
In this stage, the degree of maturation of the grapes is analyzed
considering the concentration of phenolic substances present inside them,
precious sentinels, which contribute to determine the sensation
in the mouth and the colour of the wine.
The bunches of each vineyard take part in a kind of test of strength,
which will be won by the grapes that show to be more "muscular", thanks to the
inherent properties of skin and seed.
From here comes the "Dindo method", which encourage the winemaking and ageing process
with an analysis upstream of its structure. A method gradually
refined over the years thanks to the experience in the field, which provides for
a care and a deep-rooted passion for the art of winemaking.