The production cycle in Peccioli


From grape harvest to wine

On this page you will find the description of the production cycle in Peccioli of Le Palaie company; a process that starts from the grape harvest up to the production of wines. When the maturation process has reached the right point, the sampling and chemical sensory analysis of the grapes begins in order to monitor the maturation degrees so as to identify the maximum level of the varietal expression. This represents the beginning of the harvest, which takes place manually and in boxes immediately transported to the winery for processing. The boxes are reversed onto a conveyor belt where any imperfect leaves and bunches are eliminated and the grapes are loaded into the stalk-removing machine. The vaslin oscillys is a newly designed machine that divides the grapes from the stalk by shaking and not by beating ensuring the integrity of the grain that continues its path towards the rubber roller bender that split it slightly. The squeezed grapes are collected in tip-up stainless steel trays which, when lifted from the fork lift, will fill our truncated cone vat by fall. At this point the must, cooled at about 20 ° C, is ready to be implanted with selected yeasts according to the varieties. The fermentation will last about twelve days at a controlled temperature below 28 ° C during which the extraction operations will be carried out. Wine-crushing with a pneumatic piston breaks the marc cap gently until it is overturned in the fermenting must several times a day, alternating with a few pumping must over the grape dregs for the macro-oxygenation necessary for the metabolism of the yeasts and to avoid hints of reduction in the wine.
When the sugars are completely transformed into alcohol, the wine is separated from its peels, and transferred into new vats where it will remain until the end of malolactic fermentation. Aging takes place in small French oak barrels with a capacity of 225 l and 500 l (barriques and tonnaux) for around twelve months. These are placed in a totally underground location to guarantee an optimal condition of humidity and temperature and periodically checked and topped up. At the end of the aging period, the wine is poured and placed in steel vats, keeping the individual type subdivided by varieties and vineyards of origin. Only at this point, after the tastings of the winemakers who select the tanks, it is formed the blend that will make the wines. The blend thus prepared will rest for a further six months in steel and then be bottled. The bottles are stored on specially shaped superimposable sheets or baskets to continue the aging process and, subsequently, labeled according to the destination market, packaged and shipped.

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