Our winery is divided into large areas dedicated to receiving and selecting grapes, fermentation, aging in oak barrels or concrete tanks and, lastly, aging in bottles. Each area has its own specific temperature and humidity controls, in order to optimise each stage of the production process. Each zone is also located on a different level. This way we use gravity for decantion (i.e. moving wine without the use of pumps) during grape harvesting and racking. The winery at Roccapesta is almost entirely underground. This results in less impact on the landscape and less energy is required to manage temperatures.
The decision to produce wines with strong personalities and character has led us to completely excluding the use of additives in alcoholic and malolactic fermentation, as well as in the stabilization of the wines. The decision not to filter the wine was a direct consequence of the decision not to use oenological additives. By definition, filtration is a procedure that takes something “away” from wine. Not having added anything to the grapes and meticulously cleaning the winery, filtering would not make sense and would mean take away something good. This is why almost all the wines that we produce contain sediments, which are a sign of the genuine and natural character of the production process.
Our winery is open to anyone who wishes to visit us. We want you to see what we do and how we do it to prove that there aren’t many who select the grapes, clean them, use environmentally sustainable methods and respect the rhythms of nature, as we do.