The Cellar
History, technology, innovation and sustainability.
The cellar and the wine-making plant are equipped with modern and continuously updated machines, the result of continuous investments aimed at optimizing the production in terms of quality, timing and management of energy resources. A new bottling line has recently been introduced – which allows to reduce water consumption during washing to a minimum, avoid oxidation during bottling and limit contact with cork dust – as well as a guaranteed energy self-sufficiency plan from the new photovoltaic surface.
Among the other innovations in the cellar, the automation of the entire line with an intelligent slowing system, perfect for reducing start & stops and performing at its best during production.
Built on three floors, due to the location of the estate at the top of a hill, the cellar was designed not to take up space or damage the vineyards, and in compliance with key concepts that have always been important for the company such as sustainability, traceability, attention to the environment and the territory, low environmental impact.
The winemaking technology is unaltered, but made more modern and with energy saving introductions, and is rewarded by market recognition, continuously growing for many years.
A special processing technique – in France called sur lie – carried out by keeping the yeasts in suspension until bottling, and whose added value is the possibility – if well implemented – of using very low doses of sulphites, to the benefit of the consumer and of its healthiness. A procedure that contributes to the uniqueness and extraordinary drinkability of La Scolca® wines, with unmistakable flavors and aromas and an extremely pleasant taste.
Inside the estate there is also a new space dedicated to educational seminars and to immersive tasting experiences.
The Cellar
History, technology, innovation and sustainability.
The cellar and the wine-making plant are equipped with modern and continuously updated machines, the result of continuous investments aimed at optimizing the production in terms of quality, timing and management of energy resources. A new bottling line has recently been introduced – which allows to reduce water consumption during washing to a minimum, avoid oxidation during bottling and limit contact with cork dust – as well as a guaranteed energy self-sufficiency plan from the new photovoltaic surface.
Among the other innovations in the cellar, the automation of the entire line with an intelligent slowing system, perfect for reducing start & stops and performing at its best during production.
Fuonded by the European Union – Next generation EU
Built on three floors, due to the location of the estate at the top of a hill, the cellar was designed not to take up space or damage the vineyards, and in compliance with key concepts that have always been important for the company such as sustainability, traceability, attention to the environment and the territory, low environmental impact.
The winemaking technology is unaltered, but made more modern and with energy saving introductions, and is rewarded by market recognition, continuously growing for many years.
A special processing technique – in France called sur lie – carried out by keeping the yeasts in suspension until bottling, and whose added value is the possibility – if well implemented – of using very low doses of sulphites, to the benefit of the consumer and of its healthiness. A procedure that contributes to the uniqueness and extraordinary drinkability of La Scolca® wines, with unmistakable flavors and aromas and an extremely pleasant taste.
Inside the estate there is also a new space dedicated to educational seminars and to immersive tasting experiences.