{"id":577,"date":"2015-03-07T13:20:39","date_gmt":"2015-03-07T13:20:39","guid":{"rendered":"https:\/\/www.lafralluca.com\/?page_id=577"},"modified":"2023-03-23T09:19:45","modified_gmt":"2023-03-23T09:19:45","slug":"from-grapes-to-wine","status":"publish","type":"page","link":"https:\/\/www.lafralluca.com\/en\/our-way\/from-grapes-to-wine\/","title":{"rendered":"From grapes to wine"},"content":{"rendered":"<p><strong>The<\/strong>\u00a0<strong>high density\u00a0<\/strong><strong style=\"font-weight: bold !important;\">vineyards count\u00a0<\/strong>about 7000 plants per hectare.<\/p>\n<p>The cultivated varieties are<strong> Sangiovese<\/strong>, <strong>Syrah<\/strong>, <strong>Cabernet Franc<\/strong>, <strong>Alicante Bouschet<\/strong>,\u00a0<strong>Vermentino<\/strong> and <strong>Viognier<\/strong>.<\/p>\n<p>Sangiovese, Vermentino and Alicante are grown in double\u00a0cordon, on which there are two production points per side. The two short arms allow us to\u00a0have a lot of homogeneity in the\u00a0vegetation and in the size of the clusters, avoiding the\u00a0classic central &#8220;emptying&#8221; of the single cord system. Syrah, Cabernet Franc and Viognier\u00a0are instead grown with Guyot, with a classic &#8220;head of willow.&#8221;<br class=\"\" \/><br class=\"\" \/>We perform all manually pruning, usually in February, as well as the selection of the\u00a0shoots in late April. In this way we decrease the load of fertile buds on the plants, reducing\u00a0the yield. The topping, where necessary, is performed mechanically. Generally the land\u00a0between the rows remain turfed\u00a0until the end of the rainy season, from May to June.\u00a0During the spring we proceed to mechanically mowing the grass grown, with the remaining\u00a0of winter pruning. This organic layer is then plow back in late spring or early summer when\u00a0we proceed with the first ripping of the land, to aerate the soil\u00a0and prepare the roots of\u00a0plants to the heat and drought summer.<\/p>\n<p>In this period there is provided also to work mechanically along the rows, to prevent the\u00a0grass smother the screws and compete with them excessively.<br class=\"\" \/>Are the plants, with the leaves, that tell us how and when to do more.<br class=\"\" \/>Where is necessary we proceed to manual thinning, which is usually done after veraison,\u00a0and anyway depending on the vintages.The final yield in average is around 50-60 q.li per\u00a0hectare, varying slightly depending on the variety. We consider about one kg of fruit per\u00a0plant at maximum.<\/p>\n<p>To decide the harvest time we rely to analysis and then directly to the taste of the grapes\u00a0at various points of any single vineyards.<\/p>\n<p>The harvest is always manual. The grapes are placed in small boxes,\u00a0and quickly taken to the winery.<br \/>\nWe pick up and vinified separately each single variety from each different vineyards, we\u00a0often separate some clonal selection.<br \/>\nThe grapes are manually and patiently selected before directly in the vineyard, then in the\u00a0cellar, on a tape. On a vibrating table, then we select the whole grapes obtained after the\u00a0destemming with a special and innovative machine.<\/p>\n<p>The whole white clusters are directly softly pressed, without being destemmed and\u00a0smashed, the fermentation is carried out at controlled temperature. The wine is refined on\u00a0the yeasts for at least five or six months.<br \/>\nThe red wines are fermented with the skins at a controlled temperature, the wine is strewn\u00a0on the skins only as needed, handly and gently. Are our impressions which guide us in\u00a0deciding the number of days of maceration on the skins, in a range between 15-20 days\u00a0up to even 30-40, also\u00a0varying depending on the variety .<br \/>\nAfter fermentation the red wines are racked and then we wait for the malolactic\u00a0fermentation, in steel and wood.<br \/>\nTo refine the wines we use stainless steel and French oak barrels and tonneau from 12 to 24 months. After bottling, the wines are aged in the bottle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The\u00a0high density\u00a0vineyards count\u00a0about 7000 plants per hectare. The cultivated varieties are Sangiovese, Syrah, Cabernet Franc, Alicante Bouschet,\u00a0Vermentino and Viognier. Sangiovese, Vermentino and Alicante are grown in double\u00a0cordon, on which there are two production points per side. The two short arms allow us to\u00a0have a lot [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2682,"parent":947,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-577","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From grapes to wine - La Fralluca<\/title>\n<meta name=\"description\" content=\"The\u00a0high density\u00a0vineyards count\u00a0about 7000 plants per hectare. 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