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A wine should reflect the magic of and the respect
for the terrain and not the
hand of the winemaker. We do not make a Giorgio Rivetti wine, we make a wine
of the vineyard, a wine called Gallina, Starderi, Valeirano, Sezzana,
Sassontino... Our work in the cellar also reflects this philosophy.
However, by using
state-of-the-art technology and a majority of new oak, we keep hygiene at
100%, a factor that is very important to us.
- 80%
use of new, medium toast French barrique
- temperature
and humidity controlled facilities
- modern technologies
support an error free process
- rotofermenters for
first fermentation
- impeccably clean
cellar environment
- no filtration
-
no clarifying by adding substances
- most modern bottling
technology
- use of natural cork
only
- constant quality
control
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