The grapes processed come partly from the four vineyards owned by the winery and partly from growers who have brought their entire output to Garofoli for years.
That enables us to have close contact with the vineyards and directly oversee work during the growing season.
Great attention is given to the phases of harvesting and vinification, since the moment of its “birth” is considered crucial to a wine’s life.
The winery wich exist since 1871 selects the most suitable positions in the vineyards and the best moment for harvesting to ensure that it will obtain the best base, depending upon the type of wine desired. As with the harvest, vinification in the wineries at Serra de’ Conti and Castelfidardo is differentiated. In the Garofoli wineries, tradition coexists with modern techniques.
While more traditional methods are used for the production of red wines (with the exception of carbonic maceration, which has been adopted for Vino Novello) the whites have been made for many years now with the use of soft pressing, must decantation at low temperatures and fermentation at controlled temperatures with injection of selected yeasts.
All operations following vinification are carried out in the winery at Castelfidardo. In preserving white wines, vats installed underground or refrigerated stainless steel tanks are used so that aromas developed in vinification are maintained and improved over an extended time span.
Maturation of the red wines occurs in Slavonian oak casks of 30 to40 hectoliters (789 to1,053 gallons) or in French oak barrels of 225 liters (59 gallons).
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