Tasting the grapes

The tasting and the observation of the grape bunches is a fundamental methodological point for deciding not only the proper moment for picking but, in addition, the following phase, that of transforming the crop into wine. I firmly believe in this working method which, together with a careful monitoring of the vineyard and the chemical analysis of the grapes assists in operating as well as possible in the cellar, bring out the maximum varietal expression in the wines and all of the characteristics of the soil.

It is a technique, based on sensitivity and an ability to properly taste the grapes, which I use during the entire phase of the ripening of the fruit in order to decide both the harvest date and the most appropriate winemaking techniques to follow; this tasting offers an important precision and control in the work and a continuous monitoring of the various plots which aims at a global vision, a total control, of the entire vineyard.