La Tommasina-MiaDama

In the vineyard, cultivation is carried out in a traditional way without the use of herbicides and systemic products. The work is carried out with predominantly manual activity. To defend the grapes from possible attacks by parasites and moulds, only sulphur, copper and pyrethrum (against flavescence dorée) are used depending on the time of year and in minimal quantities compared to what is indicated on the label so as not to compromise the soil and those works there.

In the cellar the product is vinified and aged in fiberglass and steel barrels in a natural way without the addition of any yeast or other chemical substances (killers and so on) with moderate quantities of metabisulphite and develops naturally depending on the climate and temperatures of the period; the wine produced is therefore conditioned only by nature and the weather and therefore expresses different characteristics from year to year. To clean the wine, we only rely on decanting (3/4 times from racking to bottling).

During the winemaking period the temperature is that of the cellar which is usually between 18 and 20 degrees allowing for a good and balanced development of the wine. Once the fermentation period is over between 10 and 15 days after racking, the wine settles in the barrels at a temperature of around 12 days for the entire winter period and is ready to be enjoyed after Easter.