- celler@sangenisivaque.com
- 977 82 82 52
- 676 77 54 62
- celler@sangenisivaque.com
OUR WINE
The harvest happens at the most optimal moment of ripening with a selection of grapes on the bunches as they are picked from the vines. All grape selection is done in the vineyard as at the cellar, the grapes enter completely healthy and ready. Destemming and crushing is done in a soft, slow manner so as not to bruise the grapes (or the grape tissue).
The fermentation takes places in the old underground tanks which have been rebuilt with ceramic tiles.
During the days of fermentation the temperature is controlled and the wines headed for aging see around 25-40 days of maceration which depends upon the year.
After fermentation, the grapes are pressed with moderate pressure on a small, vertical press with a 250 liter capacity and the malolactic conversion happens spontaneously within the tanks.
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Wines that maximize the expression of terroir
Wines that maximize the expression of terroir