The cellar

The Valpanera Winery decided to invest its resources to product and valorize the “Refosco dal Peduncolo Rosso”, an ancient vineyard autochthonous of the region “Friuli Venezia Giulia”, which found in our lands the perfect climate and habit for its growth.

The vineyards on the loamy and sandy soils of alluvial provenance, combined with the optimal pedoclimatic characteristics for the vines growth, orginates the very valuable Valpanera’s “Refosco dal Peduncolo Rosso”.

The guyot is how the vineyard is cultivated, typical in the nearby area and equipped of a renovable twig always exposed to the sunlight, to keep at its maximum level the sun benefit. The management and the manufacture are executed by our internal staff, mainly manually, to grant the correct supervision of every fragile step of the biological cycle of the vine and the wine.

The wine-cellar is located at the center of some corporate estates and is new and modern.

It is equipped with the most modern wine making techniques and it permits to obtain the best from which mother nature has to offer. The environment grants the maximum security and hygiene.

The Winter Pruning

The Refosco dal Peduncolo Rosso

The Vinification Cellar

There are four vinification techniques used for a better maceration of the red grapes. They grant an optimal extraction of color matter, tannin content and polifenolic substances from the peelings:

– Traditional winemakers with direct mounting system ;

– Mechanical winemakers used for submerged cap fermentation;

– Blade macerators with horizontal axis;

– “Ganimede’s Method” macerators, that take advantage of the carbon dioxide generated from the fermentation of the broken cap, without pumps or mechanical blades.

The best wines, selected in each harvest, goes to the ageing cellar in barrels and french durmast barriques

The bottling process is the last step, made in protected rooms inside the cellar with the most modern continue-line implants.