Quality in the cellar

In the cellar a skilful winemaker brings out the maximum quality potential that the grape possesses at the time of harvesting, through techniques and technology that will further enhance its particular characteristics. In fact, we have already seen that the quality of the wine depends strictly on the quality of the grape. A great wine is only achieved from perfect grapes. It is therefore in the vineyard that we begin to build an excellent wine; in the cellar we work to preserve and accentuate the qualities and typicity that the grape possesses.
The various phases of the wine-making process are tailored based on the type of wine and essentially relate to some of the stages that we are going to have a closer look at below.

Timeliness in grape harvesting

Once it has reached the desired ripeness, the grape should be harvested and brought to the cellar in the shortest time possible.
In the case of the earlier harvested white grapes, the cool night-time temperatures guarantee the maintenance of optimal characteristics for the initiation of the wine-making process, ensuring that the grape will not suffer a loss of quality during transportation.
The entire production of Bosco del Merlo white wines is achieved through nocturnal grape harvesting, a costly choice, with the team sharing the sacrifices and dedication that it requires.

The absence of oxygen in the first stages of wine-making

The period that elapses from harvesting to the beginning of the alcoholic fermentation process is a critical moment for quality, because without the proper attention a loss or alteration in the quality of the grape may be suffered.
The latest generation presses operate a very delicate must extraction process, within a modified atmosphere.

Temperature management

This represents a fundamental tool for the modulation of yeast activities during the fermentation process.
The must from white grapes is fermented at a low temperature to better preserve its aromatic profile, whilst the fermentation of red grapes is managed at high temperatures, peaking close to 30°C, in order to maximise the extraction of colour.

Ageing in noble fermenting yeasts

This is the next stage of alcoholic fermentation. Wines remain in contact with the cell walls of the fermenting yeast, in an interesting and profitable process of mixing and positive evolution in which the wines acquire structure, complexity and elegance.

Separate management of wine consignments

In each stage of the wine-making process, traceability as regards the origin of the consignment of wine is guaranteed.
The qualitative results of each vineyard are therefore always assessable, even over a period of years, guaranteeing maximum choice during the assembly stage and strong territoriality of products.

Objective – 50% sulphites

Sulphites in wine is a very current and hotly debated issue. For this reason, for some time Bosco del Merlo has committed to working towards an ongoing reduction of added sulphites in order to protect the health of its customers.
On the other hand, sulphur dioxide is crucial as a preservative in the grape harvesting phase as well as in the cellar.
Therefore, to achieve excellent quality, to maintain the aroma of the grape, to obtain long-living wines and still be able to significantly reduce the sulphite levels in wines, different techniques should be used, including working in a precise and forward thinking manner, starting from the vineyard.

The practice of Reasoned Viticulture is essential to achieving all these ambitious objectives, with all its direct and indirect benefits.
The objective of Bosco del Merlo is to reach, in the medium term, a level of sulphur dioxide below 50% of the legal limit. It is clear that Bosco del Merlo wines are already well within the limit imposed by current legislation.