The Winery
Azienda Agricola Pratello

The Winery

The Winery

The winery, located at the heart of the medieval village of Pratello, is completely underground, with one newly-built section for fermentation and bottling operations and the other, older section, where the wooden casks are kept for the ageing of the older vintages.

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. 

Th fermentation area

Th fermentation area

The fermentation area lies at the centre of the farm and is entirely underground, allowing gravity to help bring in the grapes.

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.

The ageing area

Next to the fermentation area we find the ageing area, an ancient building in vaulted brickwork.

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 ageing area
The bottling area

The bottling area

Pratello has its own bottling line, making the firm entirely self-sufficient in the production cycle.

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.