The Cellar

The Cellar

Parrina DOC wines are produced from 1971 in our basement, partially recovered from the original interiors of the nineteenth century and restored in perfect harmony with the environment, paying particular attention to modern organization of spaces and technology. The cellar is certainly a tribute to our land, because it is the instrument with which we produce quality wines that highlight the characteristics of these lands, but it is also the physical location in which we give the opportunity to our guests to come into direct contact with our production philosophy. We offers the opportunity to see how to make a wine, starting with the grape harvest, through the vinification and aging and ending with bottling.

Most of our grapes are harvested by hand then, once transported to the cellar and carefully selected, are vinified in stainless steel vats to allow a perfect control of the temperature and of the fermentation process. To maintain the quality of each individual parcel we make several vinifications separately so that grapes can better express the varietal characteristics of each cluster. Our red wines, at the end of alcoholic fermentation, are transferred in cement vats for malolactic fermentation that gives to the wine roundness and new aromatic softer notes. Finally wines from refinement pass to the wood casks: barrels and oak barrels, new or at maximum third round, give to the wine new aromas and make the wine finest and elegant on the palate. We do several organoleptic and laboratory controls that ensure a great quality products.

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