CANTINA Ma.Ri.Ca. winery. It adopts the latest technology for making wine: so it enhances the quality of the raw material, allowing to better express the organoleptic characteristics of the wines produced. The great commitment of expert vintners and a scrupulous adherence to the hygienic conditions in winemaking are the only means to achieve the objectives of quality business goals.
The exterior of the basement is divided in a logical and rational way to facilitate the processing of white grapes on one side of the building and of red grapes on the other. There are two different hoppers for transfer of the harvested produce, a kit composed of three macerators for red wine making and a kit of vertical fermenters for white wine making. All winemakers are thermo–conditioned and completed by a pneumatic press to ensure soft pressing of grapes.
The interior
The alcoholic fermentation of must continue within the wine cellar where, always in the aim of "modern winery", steel surfaces are the protagonists, ensuring maximum hygiene and ease of sanitizing operations.
Once completed the aging of wines, the winery owns a bottling line in the place for packaging.
