Only starting from a very high quality of the grapes we obtain the maximum level of quality in the wine. Our choice of winemaking is accompanied by innovative techniques that are carried out in the cellar, to maximize the organoleptic characteristics of the product.
The first cure for us at La Ballerina Vini is the wholesomeness of the grapes and the harvest temperature. As per our winemaking tradition that has been handed down for over 4 generations, it is essential, if you have a very hot and dry climate, to harvest in the early hours of the morning, and if instead you have wet harvest periods with morning mists, it is necessary to do in so that the grapes lose moisture and it is therefore necessary to harvest them in the second half of the day. These measures guarantee to obtain a product of maximum quality and purity.
Vinification of White Grapes
As for the vinification, in white berried grapes immediately proceed with pressing to obtain the flower must. To minimize the risk of possible oxidation in the pressing process, dry ice is used with the so-called cryomaceration, in order to extract the primary aromas of the grape, present in the inner part of the peel. In this way we obtain wines with more intense, fruity and persistent aromas on the nose.
After that the flower must is placed in steel tanks, where it undergoes a light clarification operation, to begin the fermentation phase. It is absolutely necessary in this phase, to maintain an accurate temperature control, in order to maximize the perfumes and characteristics of the wine.
Fermentation of white wines
Once the alcoholic fermentation is over, the wine is poured and left in steel tanks in the absence of malolactic fermentation, to preserve the wine’s freshness and acidity. For structured whites a few months will pass, in 500 lt oak barrels, so as to obtain a wine with greater structure and softness, and greater longevity, but above all a greater complexity of taste – smell.
Vinification of the grapes in Bacca Rossa
The vinification of red berried grapes involves destemming as the first step, with subsequent pumping in thermally controlled steel tanks. Our choice is to do a pre-fermentative cold maceration to favor the extraction of aromatic compounds in addition to polysaccharides and coloring matter in the initial phase in total absence of alcohol. This allows you to maximize the fruity part of the grapes and enhance the scents, passing from vegetal and green notes, to notes of freshly ripe fruit such as berries and grapefruit, to hints of fruit jam. These variations in the aromatic notes vary according to the different characteristics expressed by each type of grape. Once the cold maceration phase is over, the temperature will gradually rise, which will stay between 25 and 27 degrees to allow the alcoholic fermentation to start.
Fermentation of red wines
The alcoholic fermentations of red wines vary according to the sugar concentration of the grape itself, the composition of nitrogenous substances that each grape has based on the soil, the climatic conditions and other factors. It can be said that the great reds will have a slightly longer fermentation than the young and ready-to-drink red wines, this is because, in the grapes destined for the reserves, greater characterizing elements are concentrated which will give, over time, refinements and hints of merit to the wine that only a slow aging and aging in new oak woods will confer.Instead of wines to be drunk young, in the fermentation phase all bright and intense colors must be captured, tannins not too aggressive, and an alcohol content not too high , a well balanced acidity, greater fresh fruity notes.
The vinification of Grignolino, of which the company is proud, having a high concentration of grape seeds within the berry, requires careful and complex vinification to give a wine with a unique character.
The care of our vineyards is fundamental for the creation of our best bottles. The green harvest, applied three times in the basic season, is essential to have excellent quality of the grapes.
The processes following the harvest are also fundamental for the production of our wines. In fact, winemaking, made with innovative techniques allows us to transform the grapes into the best wines.
The last fundamental step is the refinement phase, each wine has its time of aging and aging in wooden or steel barrels. The refinement can last from 6 to 24 months.