The Cellar
The cellar and the wine-making plant are equipped with
modern and continuously updated machines.
Giorgio Soldati proved to be a valid and innovative leader: he created wines and sparkling wines that widened the range of La Scolca® labels without betraying the nature and essence of the territory and its Cortese vine.
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.
Giorgio Soldati proved to be a valid and innovative leader: he created wines and sparkling wines that widened the range of La Scolca® labels without betraying the nature and essence of the territory and its Cortese vine.
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.