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The Cellar

Grapes crushing is done using soft systems not to tear the skins. Fermentation takes place at a controlled temperature, for each wine, to preserve precious aromas and original flavors. Extraction, for the red grapes, is carried out through manual pumping that allow a delicate extraction, from the skins, of all quality compounds: polyphenols and coloring substances.

While respecting traditional vinification modern devices and techniques are used to help keeping the original features of the grape. Winemaker interventions, in the cellar, are limited to what is strictly needed. Roberto Lepri feels that clarification, filtration and other similar interventions alter the quality of the wine substantially. All reds produced by Roberto Lepri are not filtered.

 

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