Vinificazione CordanoVinificazione Cordano

Vinification

The grape harvest starts in September: grapes are carefully selected on the plant by the hands of experienced staff that check the same vine up to three times. After the harvesting, the grapes are taken to the winery in a maximum of one hour. Only the best grapes become wine, that unique high-quality wine which will then be bottled with the Marchesi de’ Cordano label. The winemaking of white grapes (Trebbiano, Pecorino, Cococciola and Pinot Grigio) takes place through a modern and completely cutting-edge technique.

Grapes taken to the winery are tipped onto a conveyor belt and sprayed with a cloud of dry ice (CO2) that, when coming into contact with the grapes, allows their homogeneous cooling and enables the development of a protected environment for the bunch of pressed grapes by isolating it from oxygen, which represents the main enemy of wine, especially white wines.

Once the grapes are ‘iced’, the pressing stage takes place always in a controlled environment and without oxygen through inert gases (argon). After obtaining the must, we proceed with its cleaning at a temperature between 4° and 6 °C and, after some hours, the process of winemaking starts at low temperatures which then stabilise at around 10°C. At the end of fermentation, every operation relating to wine racking off and moving must be carried out by keeping away from oxygen, this also including the critical stage of bottling.

All the processes lead to an extreme protection of primary aromas and fermentation aromas of wines which are fresher, more scented, more joyful and, above all, are particularly good at resisting the passing of time which, on the contrary, seems to enhance their expressive qualities: the concrete proof of how appreciable and long-lived the Marchesi de’ Cordano wine is lies in the success it achieves in Italy and all over the world. As for the red grapes, the traditional winemaking method is preferred, since Montepulciano represents the main vine variety of Abruzzo.

Marchesi de’ Cordano puts forward full bodied and soft red wines with velvety tannin on the market. The selection of Montepulciano grapes is even more delicate since the perfect ripening of these grapes is a long and complex one: in those years when the weather is particularly rainy, the harvesting can last until the first week of November.

Once the grapes are in the winery, immediately after the pressing the process of winemaking on the skins starts: fermentation lasts approximately 20 days and it takes place at a controlled temperature (25°C).

Three times a day, a really experienced operator blends the wine by moving it from one tank to another, using the délestage technique, so to be able to naturally put great quantities of oxygen into the wine, thus allowing it to mature and evolve into its more natural scent and freshness but, as well, to be able to take from the skins all those qualities which will then turn a great wine into a RESERVE. The wine resulting from pressing will be controlled in order to establish its degree of maturation, i.e. whether the latter will take place in a big barrel of 25 hl or in small oak barrels (barriques) all coming from selected French forests.

Vinificazione CordanoVinificazione Cordano