Ancient wisdom creates the flavour which the world likes, today and tomorrow: because excellence knows no time. The rediscovery of a vineyard in disuse but rich in potential; its patient, judicious and rigorous cultivation, have paid off the investment over the years with a product that, in any season, exceeds the expectations and prerogatives of the previous one.
This could be the motto that sums up the Davinum philosophy.
Once ripened, the grapes are carefully picked by hand and gathered in plastic crates of about 17-20 kg. They are then transported from the vineyard to the processing area by refrigerated truck. The grapes are then discharged into the stemmer-crusher, and onto the selection table, where our staff makes its selection of grape berries and carries out a third quality control.
The must and the juice obtained are transferred into horizontal fermentation tanks where must resting time under controlled temperature begins. After a few days fermentation starts and the blades rotate very slowly in the tank to keep the juice in contact with the must, the partly fermented wine. The result is a wine with a rich aroma and the bouquet of fresh fruits. Later the grape residues (marc) are extracted from the young and noble wine. Davinum wines are never pressed!
The wine rests for several weeks in stainless steel tanks until it reaches acid degradation (malolactic fermentation) to be subsequently transferred into 225 litre barriques (French oak barrels) where it matures for at least 20 months.