The cellar and wine tasting
The emotions that surround Tosca winery are oriented to a very quiet and bucolic lifestyle, which are very different if compared to the cellar environment, which is developed with the newest technologies needed for the winemaking process.
Right after the manual harvest in small boxes and the careful grape selection, the red grapes are destemmed and crushed, then the fermentation begins. Our Chardonnay, Incrocio Manzoni, Pinot grigio white grapes are immediately pressed by a pneumatic press, which allows the softest action and the temperature control. This leads to the maximum preservation of the berries aromatic compounds.
The fermentation is started by using organic selected yeasts (OGM-free), and carried out at optimal and monitored temperature. Red wines are generally undertaking malolactic fermentation directly in stainless-steel tanks.
The wines aging is done partly in stainless-steel and tonneaux, leading to smoothness and to a better mouth feeling.
As well as we apply the organic principles in the vineyard, we do the same in the cellar, following our enologist Paolo Zadra advices to correctly manage the sulphur usage, limiting the corrections and using only products of organic provenience.