Fatalone

Cellar
The wine-making process begins through a machine separating grapes from stalks without compressing bunches. Grapes are slowly pumped into the vinificators by an innovative helipump.
The real vinification process stars now: the must with the skins begin their slow controlled temperature fermentation.
During the first 48 hours, frequent brief pumpings of the must over the pomace are carried out, by the automatic vinification system in order to keep the skins constantly well submerged.
In full fermentation the pumping lasts longer and open cycle to oxygenate the must.
Every 1-2 days the must is drawn out and kept for few minutes separated from the pomace, which at the same time is broken down and crumbled by the system of bars set within the vinificators.
The fermenting must of Primitivo is kept in contact with the skins on controlled temperature even for 10 days. For Greco this phase lasts just one day.
After this phase all the must is drawn out definitively to complete its slow final fermentation, within controlled temperature tanks, called "fermentini", before becoming wine.
In the meanwhile the grape-skins are unloaded and pushed in an air-press machine, which extracts their residual juice through a soft pressing, without compressing the grape-stones, containing too much aggressive tannins.
The different masses of must in fermentation are constantly monitored from this moment by chemical analysis to choose the kind of ripening to subject them.
The vinification is completed racking the must: the first transfer is carried out during the fermentation to complete the process with clean product. From the end of fermentation process until the Spring, three transfers are carried out to eliminate the dregs.
In addition to the temperature control system in the "vinificators", an air conditioning system keeps the temperature inside the cellar constant at about 20°C. In this conditions, the masses of wine, begin their ripening process in inox steel tanks and the ageing process of Primitivo in Slavonic oak casks, where they are free fall transferred and constantly monitored by organoleptic and laboratory analysis.
Excavated in the rock in a good visible way, to a depth of 3 metres, equipped with dehumidification systems, we have the "casks premises" furnished with the 750 litres oak barrels, where our Primitivo remains only for some months to receive just a touch of smoothness without covering and standardizing its rich, imposing, complex and characteristics personality.
In the rock wall, it's possible to admire some niches that preserve the historical museum of our production year by year.
To make as comfortable as possible our work and the wine ripening, our cellar is provided with UV-C lamps to sterilize environments, equipments and the air constantly moved by a ventilation system.
The sign of our extreme devotion to this our fruit is made perfectly clear by the presence within our cellar of a stereo, which diffuses, on different times in the course of the day, soft new age and symphonic music enriched with sounds of Nature (wind, rain, chirping of birds …), according to idea that those soft vibrations improve the activity of the enzymes supporting the growth of the wine.
Matured with any care and attention our wine is at last ready to the bottle, to its debut, but there is not the finishing touch to make it impeccable: the bottling, conducted by using very refined technologies, from the refrigerator for tartaric precipitation to the screw-pump softly transferring wine into the bottling machine, equipped of a system producing vacuum and inserting inert gas before filling and corking the bottles.