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For the Rivetti family to produce a good wine means to transform good quality grapes. Just for this reason we personally take care of the vine cultivation with extreme meticulousness and respect of the tradition.
Some of the important choices that contribute to maintain a high quality level are: the use of products that are consistent with the ecology, according to the EEC 2078 regulations; the low productions per hectare, making short pruning; the thinning out the exceeding bunches; the “previntage” removal of the leaves in order to avoid the use of antimoulds.
The control of the polyphenolic ripening will decide which is the best moment for the vintaging, in order to exalt the qualitative characteristics. The grapes are manually gathered in 20 kg little perforated boxes, so that the peculiarity of the product is not ruined and it is immediately brought to the wine-cellar for the wine-pressing.
The wine is made up in cement vats with controlled temperature, where sprays are programmed to cause frequent but brief periods of secondary fermentation, interspersed with “délèstages” to aid the extraction of the noble elements. There is a ten day “stewing” period. In contact with the skins.After the racking and the pouring off, the wines are put either in 25 hectolitre barrels, or in 225 litre barriques, where the fermentation take place and they rest until the bottling, which takes place without any clarifying or filtering operation.