Location : where is "La Regola" | methods of cultivation and wine-making | territory and microclimate

Methods of cultivation and wine-making According to the best methods of cultivation the yield is purposefully kept low (400-450 kilograms per hectare) in order to obtain a highly concentrated and succulent wine with an alchohol content of 13° for white and 13.5° –14° for red. The aim is to reduce the production of the grapes by using appropriate cultivation techniques so that when it is time for picking the grapes are ripe and concentrated. The wine-making techniques are a compromise between traditional and modern methods in order to obtain the highest quality. The grapes are cold pressed. The white wine is produced by alchoholic fermentation at a controlled temperature and the red by malolactic fermentation. Maceration is short and intensive producing full-bodied,concentrated,fine wines. The cru ( La Regola and Beloro) are aged in Barrique and bottled for a few months before being put on the market. The vineyard is in expansion. New land has been purchased and new vines planted to add to the existing owned and rented land with the aim of having more than 20 hectares in the next years.