Life in Zagarolo

Drawing on vines growing at an altitude of 350 meters ASL. the Zagarolo Wine Estate produces a good DOC wine. The grapes are carefully selected in the vineyards of the same name and matured in barriques, a traditional wine of the zone matured in casks and barrels. The wines are not filtered and the estate’s production philosophy emphasizes special respect for the environment and the use of products that are part of the owners’ “independent organic method”.

THE GRAPE HARVEST

The picked grapes are unloaded in an trailer, to be transported to the winery. The grapes are transported quickly to the winery and unloaded in a hopper, and then transferred to the destemmer, which separates the grapes from the stems: an important step to ensure that the harsh bitter tannins from the stems are kept out of our must.

After approximately 48 hours, the must begins natural fermentation. It is circulated twice a day for maceration. The grape peels contain the tannins, colour, polyphenols and natural wild ferments, so very important for quality.

At the winery, the marc comes arranged in one cage to be pressed in the press machine. The wine extracted in the press is approximately 10% of the wine-flower.