Close collaboration between the agronomist and the oenologist is fundamental for daily planning. It’s a question of organisational symbiosis; the objective is to respect the needs of each individual grape, enhancing its aromatic characteristics. At La Vialla, Alceo and Marco (respectively the agronomist and oenologist) are friends, and both “veterans”. Their harmonious alliance is beneficial for the entire team, and it’s fundamental. Experience, the good work done in the vineyards during the previous months, the choice of grapes and the season’s weather conditions do most of the rest. However, timing and ability in the winery are also important. Improvements introduced in many years of work, today make it possible for us to select, harvest and press the grapes within a few hours, without a pause, in order to optimise the delicate initial phase of winemaking.
The juice that spurts out of each grape begins to ferment immediately, as soon as it comes into contact with the air, thanks to the action of invisible allies, the yeasts. They’re fungi that live in the vineyard, on the grapes and in the winery, and are responsible for triggering the natural, primitive (and fascinating) process – in many respects uncontrollable – of fermentation. The spontaneity of fermentation heightens the quality of each biodynamic wine. Some grape musts, such as the structured reds, macerate at length (up to approximately 3 weeks) with their skins, in order to acquire as much colour and dry extract as possible; they will be aged in large wooden barrels and Barriques. Others, to be drunk young, are devatted after 7-10 days. For the red wines filtering is reduced to a minimum, and the more structured ones remain unfiltered so that during the long period of ageing they benefit from the antioxidant action of the suspended yeasts and phenolic compounds. The low level of sulphites in the wines is thanks to this expedient. The rosé wines only ferment with the grape skins for a few hours. The white grape musts, on the other hand, are separated from the skins immediately; the subsequent, final, clarification phase is carried out according to the rules of organic and biodynamic winemaking, without any chemical agents.