Manual destemming and artisanal practices.
Case Alte believes in sustainable production that respects nature and the value of artisanship. From the vineyard to the bottling stage, the entire production process of “Case Alte” wines takes place in the small universe of Contrada Macellarotto, within a contained, human-sized environment.
The grapes are destemmed manually and the bottles numbered one by one: a limited, high-quality production with strict control in each stage of the making process.
Organic and sustainable methods.
The heart of our productive philosophy is represented by an unconditional commitment to sustainability and biodiversity. Through organic farming methods we promote the balance of the vineyard’s ecosystem, respecting the soil and its creatures.
The organic fight against pests and diseases, along with the careful management of rainwater, gathered in specific areas, are just some of the steps taken to ensure that each bottle not only expresses outstanding quality but also our ethics of respect for nature. This approach enables us to produce wines that, in addition to being a pure expression of the “terroir”, are also testaments of a sustainable future for our planet.
Low yields to enhance quality.
Limiting the yield per hectare leads to a higher concentration of the grape features. This not only brings about an increase in sugar level and intensity of aromas, but also a higher polyphenolic concentration in our red wines, complemented by a more pronounced acidity. A contained production enables the plant to concentrate its resources, thus intensifying its freshness as well.
Manual destemming of red berried grapes.
The main benefit of this technique lies in preventing damage to the grape skin: this does not break, allowing a more delicate extraction of soft tannins contained in it. This also means reduced amounts of dregs in the wine, since fewer skins are crushed and, as a result, damaged. Moreover, such practice allows a much more careful feedstock selection. By manually removing all the green parts of the stalk, it is possible to obtain a highly selected must with fewer green tannins deriving from them.
Manual punching down
Thanks to manual punching down in tubs, the benefit is dual: the tubs, with equal volume, have a shallower but larger shape than tanks.
This allows a larger contact surface between the must and the marc cap, thus enabling a greater extraction. Moreover, the practice of manual punching down allows to handle the skins with extreme care. As a result, such greater extraction involves softer tannins as well.
