The method
A long tradition is synonym of experience, knowledge and of a life spent in close contact with the vineyards. Being aware that from the same vine you can get different qualities of wines, even when the biological characteristics and the ripeness of the grapes are the same. The Montresor experience means also this: to be able to size even the smallest differences between the grapes.
In the cellars
In the cellars we continue the work of valorisation undertaken in the vineyards, with the purpose to operate as little as possibile without interfering with the natural process in the growing and without diverting the territorial integrity: in this phase of transformation, there is the synthesis of what our wine will be.
The drying phase
The drying phase precedes the pressing phase: the grapes placed in barns, slowly dehydrate and are enriched of all those flavours that make these wines so popular all over the world. The final phase consists in a slow aging in oak barrels which allows the wine the right refinement and the complete expression of its peculiarity: an indissoluble union meaning search for balance and style.
In the wineyard
The territory and climate have permitted this special growth of native vines from which we make our most valuable wines. The continuous evolution of technology helped us to improve our “know-how” in order to get more precise and accurate operations of the “vineyard system”. And with the aid of the satellite ICONOS and thanks to its maps indicating the most vigourous areas, we can have the exact view of the vegetative and productive condition of each single vineyard.
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