Wine Production

In this phase, we have decided to return to the traditional procedures used in the winerys of the past, locally called "Palmento".

The actual wine-making takes place in small concrete tanks measuring 2,20x1,50x1,50m, total capacity 2000 kg, open at the top. The advantage of being small is that there is no need for artificial refrigeration, the contents cool down naturally.

A very small amount of sulphur dioxide is used to prepare the initial yeast, made up of a selection of native yeasts which are then added to the bulk triggering off the fermentation. Two starters are prepared one for each vineyard taken from the different regions, thus allowing each bulk to ferment with its own yeast.
At the end of the fermentation, during which time it is stirred manually several times a day. The tanks are covered with plexiglass lids and the remaining air space in the tank is saturated with inert gas in order to allow a maceration for at least 40 days.

Racking - Aging
At the end of this period, the bulk of the grapes and juices is pressed in a hand-press and put into oak barrels and stored for a long period during which it acquires stability and equilibrium. The wine is then bottled without being filtred or adding sulphur dioxide and becomes "Erbatino" and "Calcareus", two Nero D'avola widely appreciated by connoisseurs and non of natural wines.