Chardonnay ‘Lafoa’ (2022) - Colterenzio

Winemaking methods used for Chardonnay ‘Lafoa’

Fermentation in barrique

Alcoholic fermentation in barrique is a winemaking technique that takes place inside small wooden vessels, barriques, capable of profoundly influencing the aromatic and structural profile of the wine. This process not only turns the sugars into alcohol and CO₂ through the action of the yeasts, but also encourages a harmonious integration between the wine and the aromatic compounds released by the wood.

Malolactic fermentation

Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.

Gentle crushing

Soft pressing of the grapes is an essential winemaking technique for preserving the quality of the must and ensuring a refined, harmonious final product. During this stage, the grapes are gently crushed to break the skin and release the juice without excessively damaging pips and skins. This approach limits the extraction of unwanted compounds such as aggressive tannins or bitter substances, making it ideal for producing elegant, balanced wines. Used for both white wines and high-quality red wines, soft pressing is the starting point of a style of winemaking that respects the raw material, bringing out the freshness and purity of the grapes. What Is Soft Pressing? Soft pressing is a process that consists in gently breaking the grape berries to release the must, without applying excessive pressure that could compromise the aromatic balance of the wine. This method is carried out with modern machinery, such as adjustable crusher-destemmers, designed to preserve the integrity of the berries and keep the extraction of unwanted elements to a minimum. Advantages of Soft Pressing Preservation of aromas: Keeps the fruity and floral scents of the grapes intact. Clean extract: Reduces the contribution of bitter or astringent tannins from the pips. Quality of the must: Makes it possible to obtain a high-quality must, ideal for elegant, well-balanced wines. Stages of the Process 1. Harvesting the Grapes The grapes, picked by hand or mechanically, are taken quickly to the cellar to avoid oxidation or unwanted fermentation. 2. Destemming Before pressing, the bunches are destemmed to separate the berries from the stems, reducing the risk of vegetal flavours in the wine. 3. Soft Pressing The berries are gently crushed to release the juice, avoiding breaking pips and skins excessively. 4. Transfer of the Must The must obtained is transferred to the fermentation tanks, ready for the later stages of winemaking. Characteristics of the Resulting Wines Colour Whites: Clear, bright straw yellow. Reds: Bright, intense colours, with natural highlights. Aromas Fruity: Notes of citrus, apple, peach (in the whites); berries and cherry (in the reds). Floral: Scents of white flowers or violets, depending on the grape variety. Taste Elegant and fresh: With a balanced aromatic profile. Harmonious: With soft tannins in the red wines and balanced acidity in the whites. Ideal Grape Varieties for Soft Pressing White Grape Varieties Chardonnay: Perfect for expressing freshness and fruity notes. Sauvignon Blanc: Aromatic and mineral, enhanced by gentle pressing. Black Grape Varieties Pinot Nero: Requires great delicacy to preserve the finesse of the aromas. Merlot: Ideal for soft, velvety wines. Why Choose a Wine Made with Soft Pressing? A wine obtained through soft pressing of the grapes offers a refined, authentic sensory experience, bringing out the purity and freshness of the grape variety. Ideal for those seeking elegance, balance and respect for the land.

Ageing methods used for Chardonnay ‘Lafoa’

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In barrique

Ageing in barrique is one of the noblest and most fascinating techniques in winemaking, chosen to give the wine complexity, structure, elegance and potential to develop. The barrique is a small wooden cask, usually of French or American oak, with a capacity of around 225 litres. Thanks to its small size and the direct contact between wine and wood, this kind of ageing allows constant micro-oxygenation and a measured contribution of tertiary aromas, helping to develop toasty, spicy, vanilla or balsamic aromas, and to polish the tannins in reds.