Inspired by the principle of environmental sustainability, we built our winery below the ground so as to protect the integrity and charm of the surrounding landscape and ensure significant energy saving, with temperature naturally kept constant all the year round.
The facility was expressly designed for the future processing of grape bunches and the first part of winemaking to be made directly on the winery roof. This makes the filling of vats with must possible by the simple force of gravity, without needing any pressure pumps and serves the dual purpose of saving energy and improving quality.
The Terracruda winery uses leading-edge winemaking technology and tools without however overlooking tradition or losing touch with the surrounding environment.
HANDMADE GRAPE HARVEST
The selection of grapes is one of the key steps of winemaking. The planting density of our vineyards is 5,500 plants per hectare, which obviates many of the inconveniences caused by seasonality. Vine selection (in case of excessive output) takes place in late spring and harvest is made by handpicking at different stages for grapes to be selected on the basis of their actual ripening and quality and to be used separately for the production of various types of must/wine.
Grape integrity and immediate processing are other key prerequisites to be considered in order to achieve the highest qualitative level. To prevent any oxidation (due to the breaking of individual grapes) and pre-fermentation (in still warm autumn days) grapes are exclusively picked by hand into small wooden boxes. After harvesting in vineyards located not far from the winery, grapes are transported seamlessly and processed at once.
Selection continues inside the winery by using a vibrating table (for the removal of all sorts of impurities) and a sorting table for the manual selection of grapes – so that only the bunches at the right stage of ripening can be selected in view of the best quality of the winery’s products.
White grape bunches are pressed intact – softly – and the must is then sorted by an accurate selection at various pressure levels, without however exceeding 1.80 atm. This is possible through the use of a cutting-edge pneumatic press for the production of must of superior quality – suffice it to think that the old press reached 120 atm.
After vibrating table sorting, hand selection and de-stemming, red grape bunches undergo a long maceration period for fermentation to take place through a technique named pigeage.
This is a traditional manual technique revamped by our winery and combined with modern winemaking methods on the initiative of our oenologist Soverchia. To that end, a specially designed mechanical plunger is used to manually mix the must and increase the exchange of substances without spoiling the grapes.
For the vinification phase, the winery uses thermally controlled steel vats for the constant monitoring of fermentation and storage temperatures. This is a fundamental step to obtain a must of superior quality and a bouquet of distinctive aromas.
Micro-oxygenation is another advanced oenological technique that the winery uses. A perfect control of wine oxygenation during fermentation and ripening maximises its organoleptic characteristics.
Our Bianchello, Sangiovese, Aleatico di Pergola and Passito varieties are then left 12 to 18 months to ripen in French oak barrels with a capacity of 225 litres.