The Cellar
The cellar and the wine-making plant are equipped with
modern and continuously updated machines.
We have always been closely linked to the terroir, deeply related to the man’s know- how that we translate in a full respect for the vineyards from which we collect the grapes to produce our Gavi. For this reason we are extremely proud to have obtained the ‘Integrated Production National Quality System’ certificate which certifies that both our vineyards and our wines respect the environment and health through integrated pest management with low environmental impact. This is a further guarantee that rewards us but above all protects our consumers even more.
In the growth path aimed on the one hand at consolidating our strong identity as a local company and on the other at guaranteeing the highest levels of hygiene and food safety, as well as an investment plan that introduces a new, more performing bottling line into the company and technologically advanced, we have received the recognition of the FSSC 22000 certificate. It is an internationally recognized food safety certification scheme based on the ISO 22000 standards. This certification recognizes our compliance with food safety standards throughout the production chain.
La Scolca continued to focus on classic Gavi wine, even when it was considered an atypical one. The Soldati family has always believed in this wine and in its essential character. Through the years La Scolca has produced a Gavi wine that arrives on tables all over the world still fresh and fruity, showing off its great qualities: a unique and taste-filled emotional experience.
Carbon dioxide, in addition to being used in the vineyard during the harvest, is used from the very first vinification operations to keep the must protected from oxygen until the beginning of fermentation. It’s a general and traditional characteristic of La Scolca® wines to remain “sur lie” until bottling, even for ten years, as in the case of “D’Antan”® ones. This procedure reduces the need of sulfur dioxide, obtaining a fresh, natural and very drinkable wine. Once the must is obtained, during vinification, fermentation takes place in thermo controlled steel tanks. Subsequently, the wine becomes limpid by natural decantation. The cellar has an internal analysis laboratory which works for the constant control of the grapes before vinification taking care of quality.
The Cellar
The cellar and the wine-making plant are equipped with
modern and continuously updated machines.
We have always been closely linked to the terroir, deeply related to the man’s know- how that we translate in a full respect for the vineyards from which we collect the grapes to produce our Gavi. For this reason we are extremely proud to have obtained the ‘Integrated Production National Quality System’ certificate which certifies that both our vineyards and our wines respect the environment and health through integrated pest management with low environmental impact. This is a further guarantee that rewards us but above all protects our consumers even more.
In the growth path aimed on the one hand at consolidating our strong identity as a local company and on the other at guaranteeing the highest levels of hygiene and food safety, as well as an investment plan that introduces a new, more performing bottling line into the company and technologically advanced, we have received the recognition of the FSSC 22000 certificate. It is an internationally recognized food safety certification scheme based on the ISO 22000 standards. This certification recognizes our compliance with food safety standards throughout the production chain.
La Scolca continued to focus on classic Gavi wine, even when it was considered an atypical one. The Soldati family has always believed in this wine and in its essential character. Through the years La Scolca has produced a Gavi wine that arrives on tables all over the world still fresh and fruity, showing off its great qualities: a unique and taste-filled emotional experience.
Carbon dioxide, in addition to being used in the vineyard during the harvest, is used from the very first vinification operations to keep the must protected from oxygen until the beginning of fermentation. It’s a general and traditional characteristic of La Scolca® wines to remain “sur lie” until bottling, even for ten years, as in the case of “D’Antan”® ones. This procedure reduces the need of sulfur dioxide, obtaining a fresh, natural and very drinkable wine. Once the must is obtained, during vinification, fermentation takes place in thermo controlled steel tanks. Subsequently, the wine becomes limpid by natural decantation. The cellar has an internal analysis laboratory which works for the constant control of the grapes before vinification taking care of quality.