The production cycle of Le Palaie winery in Peccioli; a process which starts from harvesting to the production of wines.
When the ripening process is at the right point, starts the sampling and the chemical-sensorial analysis of the grapes in order to monitor the ripening curves and to identify the peak of the varietal expression.
This marks the beginning of the harvest, which is done manually and in boxes that are promptly transported to the winery for processing.
The crates are tipped onto a conveyor belt where any leaves and imperfect bunches are removed and the grapes are loaded into the destemmer.
The vaslin oscillys is a machine of new conception which separates the grapes from the stalks by shaking and not by beating guaranteeing an excellent integrity of the grape which continues its journey towards the crusher with rubber rollers which slightly cracks it.
The crushed grapes are collected in stainless steel tilting trays which, lifted by the fork lift, will fill our truncated cones by gravity.
Now the must, cooled to around 20°C, is ready to be inoculated with selected yeasts according to the variety.
The fermentation will last about twelve days at a controlled temperature below 28°C during which the extraction operations will be carried out.
Manual pumping over with a pneumatic piston breaks the cap of pomace gently until it is tipped into the fermenting must several times a day, alternating with a few pump-overs for the macro-oxygenation necessary for the metabolism of the yeasts and to avoid hints of reduction in the wine.
When the sugars are completely transformed into alcohol, the wine is separated from its skins and transferred into new vats where it will remain until the end of malolactic fermentation.
Aging takes place in small French oak barrels with a capacity of 225 l and 500 l (barriques and tonnaux) for about twelve months.
These barrels are located in a totally underground environment in order to ensure optimal conditions of humidity and temperature and are periodically checked and topped up.
At the end of the aging period, the wine is racked and put again in steel tanks while keeping the single lots subdivided by variety and vineyard of origin.
Only now, after the tasting of the enologists who will select the tanks, the blend that will form the wines is made.
The blend prepared in this way will rest for further six months in steel tanks and then it will be bottled.
Bottles are stored on special shaped overlapping sheets or baskets in order to continue the aging process and, subsequently, they are labeled according to the destination market, packaged and shipped.