In our winery we follow different techniques of wine making in order to probe, also from the oenological point of view, what are the potentialities of the territory where the farm is set. Therefore we have classical vinification for consolidated red and white wines and innovative winemaking processes of research: fermentative maceration of white grapes (Vermentino), with the exclusive use of indigenous yeasts, conducted both in stainless steel containers and in terracotta jars, researching in these wines the most intimate and natural origin of the territory.
We have to dedicate some lines to the aging process because we have “cement” barrels (organic mortars), eggshaped, which allow an inside constant stream circulation of the wine; these barrels are ideal for “sur lie” aging that is practiced on all the wines in our winery. La Ghiaia Estate is among the first, if not the first farm to use this type of containers in Italy.
The company has also an underground winery (barricaia) where humidity and temperature conditions are suitable for aging, not necessarily carried out only in containers of wood, of wines that have in longevity one of their main characteristics.
In this moment of our farm development there is a great receptivity towards those processes and materials suitable for the growing of natural wines in cohesion with the territory. We are an open yard on the wine of the future that will be probably rooted in the past, in an not even immediate past.