So many things can change during a lifetime dedicated to making wine!
And so it was for us since we began construction of our new winery, which now stands in the Regione Montà ad Agliano Terme, where it all began, not far from our paternal grandparents’ home in the district of Paludo.
Back in the old days we had no idea what thermo-conditioned stainless steel tanks, wide filtration or storage meant. It was a classic wine cellar, which was dug into the tufa rock. It was probably more poetic, but much less functional.
We at the Cocito Dario Company thought of the Wine Cellar along the lines of the volumes produced, using the most appropriate technology to produce both quality and natural wine, avoiding to put it under stress during the transformation process and leaving it pure for each vine.
We try to maintain, as much as possible, the structure and body of the wine without subjecting it to particular treatments that may affect its organoleptic qualities. We use temperature-controlled stainless steel tanks for both the wine-making and storage.
For the aging process, we use a barrique cellar containing a 50 hectolitre barrel, made by using a mixture of three oaks from three different forests.
The rosé wine is vinified through a white process, with a slight maceration in a closed press for two or three hours followed by soft pressing and by static decanting of the must “juice”, fermented between 18 ° to 20 °.
The vinification for red wine is carried out through the classical procedure of ‘racking’ for very long periods of time, up to 20 days in stainless steel tanks at controlled temperature fermentation.
For red wines, we proceed by pressing the pomace and racking which take place every two or three months to ensure a natural settling and cleansing of the must. We then, finally, conclude the process with malolactic fermentation.