The Cellar
A perfect fusion between technology and tradition
Our wines aim at following the path of tradition reaching their best quality: the technology is a precious ally to guide our steps.
The precious role of technology is to be able to control that all the natural processing of transformation from grape to wine, take place in the best way, through last generation equipment. Without substitute the nature and the hand of the wine maker.
No substitution for the nature and the hand of the “cellarman” …
Therefore, in unfavourable years, selecting step by step all the fruits which do not own the quality standards we established, we strongly decrease the quantity of the finest wines, sometimes even deciding, as also happens, to “skip the year”.
the “birth” of wine
Before the vinification, to obtain fine wines such as Amarone and Recioto, a very delicate process takes place: the “appassimento”.
Years featured by a particularly hot and wet winter can imply irrecoverable damages to the grapes, which, even if they are put in fruit cellar when they are perfectly healthy and intact, they cannot succeed in dehydrating in the right way, running the risk to decay.
In order to face this problem, we have studied together with some technicians, a ventilation method which maximizes the natural external climate; even if it isn’t enough, a system for air processing starts which, getting it colder and/or eliminating humidity in a very gradual way, it reaches a slow and gradual withering that lasts over time, very similar to the natural one.
Vinification occurs in an only partially underground area. Pressing, crushing, fermentation and bottling take place here down inside, under careful control. Here is the place where our almost centenary experience, gives its strongest contribution making us also choosing something against the current.
For example, we decided to go on with wine maturation process partially in concrete tanks. Even if their running is more difficult than steel’s ones, our experience taught us that thanks to their thickness, they better protect wine against thermal shock affections and oxidations.
the wine “grows up”
Maturation is a vey important step for all wines.
A completely underground site, where temperature and humidity remain almost unchanged during the year, hosts the so-called “woods” and a nearby cellar for maturation in bottle. While white wines and more drinkable red wines go directly towards maturation into bottle, structured red wines need a maturation inside cask wood barrels in order to fully develop their features.
Resting in barrel for red wines can last until 40 months (like it occurs to Amarone) and it will in any case be followed by long months of maturation in bottle.
Years and months when cares and controls will never stop.
ready to meet you
Bottling is the final stage of the art of making wine. It would not seem like it, but it is a very critical and delicate step, which is why we decided to carry it out internally. Thanks to latest generation equipment, we are able to scrupulously follow this very important stage personally, which does not mark the end of the process, but the continuation of the evolutionary process.
We invite you to visit the cellar….
To see with your eyes how the fascinating transformation of the grape into wine takes place and to feel the scrupulosity and the passion we put in our work.
It will be an interesting experience through which you will appreciate even more the tasting of our wines.
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Cantina Provolo | Via San Cassiano, 7, 37030 Mezzane di Sotto, Verona - Italia
