Equipped with cutting-edge technology for optimum grape processing, the winery too satisfies the criteria for organic certification. Only and exclusively grapes from the family farm, Lugana and Valtenesi are processed here.
Tradition and innovation: these are the principles underlying the Pratello philosophy. Tradition is reflected in the names and use of native grape varieties (such as Turbiana, Manzoni Bianco, Rebo, Groppello and Marzemino), and in respect for nature's rules. Innovation, on the other hand, lies in research into the latest methods of vineyard management and vinification techniques.
Besides the steel vats, there are inert gas presses, centralised temperature control for individual tanks and a tangential filtration system. These are just a few of the devices used by the firm to get the very best out of the grapes.
For the ageing of Nero per Sempre, 20 hl Slovenian oak casks are used; Mille1 is aged in barriques and tonneaux. This area is also used for bottle-ageing the wines for around 3-6 months before labelling. Completing the area is Brut Metodo Classico, produced in two versions, white and rosé, which lie on the yeast for approximately 24-36 months.
The plant has several stages of operation, the most important being bottling. Before this happens, every individual bottle is flushed out with inert gas (nitrogen) to reduce the amount of oxygen present. This step allows less sulphites to be used as preservatives. Corks are strictly natural cork, with an even distribution of micropores. Every bottle is identified with a batch number which allows the entire journey of the wine to be traced. At the end of the bottling process, the bottles are left to mature for a minimum of 3-6 months before going on sale.