Open Lab

Crucible of ideas

The making of each of our wines is rooted in the preceding process of conceiving and planning it.

This is hardly a sterile process; just the contrary.

It assumes painstaking analyses and evaluations, constant observations in vineyard and cellar, endless tastings and judgments.

It is in these activities that the winery’s different protagonists bring forward their own portmanteau of ideas, each bearing his own experience, expertise, and vision of the future.

Everything is born from this, the essence of each wine, the actuation of each dream.

“An infinity of passion can be contained in one minute, like a crowd in a small space.”
Gustave Flaubert

Spaces

‘But sitting and gazing out, endless spaces beyond, and supernatural silences I can conjure up, and that deepest quiet, in which the heart comes neigh to fear.” (Giacomo Leopardi, 1798 – 1837).

 

This sentence, so like a snapshot, freely taken from the celebrated poem “L’Infinito,” could aptly convey the sensations that assault the winery agronomist and the oenologist as they traverse their extensive fields of work.

One hundred and fifty hectares of vineyard extend over, follow and succeed each other along the sensuous profiles of the hills and undulations of the earth, along the eternal geometries of the vine-rows, the infinite chromatic hues that nature offers each season and places in our hands.

And there among them stands the agronomist, savouring their lines, noting their moods, interpreting their signs, answering their needs.

The gleam of steel, the shadow-casting loom of fermenters, the curving profile of the oval ageing casks fill the cellar and at the same time leave room for the undefined, the mystery of wine that is becoming.

____ tanks of pure stainless steel, with an overall capacity of ___ hectolitres, and ___ barriques and ovals of various sizes adorn the cellar with their solid, concrete usefulness.

Their noble work too proceeds in a silence that is almost devout, broken only by the hum of motors and equipment.

And in the midst of all, the cheerful chatter of field and cellar workers.

“If it's green or it wriggles, it's biology; if it stinks, it's chemistry; if it doesn't work, it's physics.”
Arthur Bloch

Material

The raw material, the grapes that will become wine, is of fundamental importance for us.

The perfect integrity of the fruit is absolutely essential: the berry must be preserved and protected against all disease and pathogens, picked with obsessive care only and exclusively when the precisely correct moment has arrived.

That time is the harvest, the handling of the grapes, and their transformation from fruit into sublime beverage.

All of the agronomic operations, from vineyard management to the individual operations that compose it, are performed with the deepest respect for that which has always existed, a nature that is all but pristine.

These are not mere words; they are facts.

As evidence of this, the Merano Wine Festival bestowed on our winery its “Eco-friendly Winery” award.

Deservedly, since one of our must jealously-observed values is coherence.

“He who works with his hands is a worker. He who works with his hands and his head is a craftsman. He who works with his hands, his head and his heart is an artist.”
San Francesco d’Assisi

The artist’s hand

We are fond of describing the complex of our vineyard and winemaking operations as a bottega, a workshop.

In this way, we hearken back to the venerable institution of the bottega, the crucible, as it were, which not only transformed raw materials but shaped the spirit of those who laboured there as well.

The bottega where artists gathered, enlightened experts in the art of fashioning, who in turn passed on their knowledge and skills to their various students and apprentices, who were eager to learn.

Well, making wine, producing it with good sense and passion, is much like creating, harvest after harvest, individual “art pieces,” each unique, distinctive, inimitable.

And to our artists, to their hands, witnesses of their dedicated labour, goes our profound gratitude.

***INSERIRE FOTO MANI CALLOSE (VIGNA) E SPORCHE (FERMENTAZIONE)***

“They say that genius is an infinite capacity for taking pains.”
Arthur Conan Doyle

Attention to detail

As in a symphony orchestra, the contribution of the single player integrates seamlessly into the whole ensemble.

The management of the vineyard, in our own case, although it is performed with the fullest respect for rhythms and growth needs of the vine (and of the environment which hosts it), follows at the same time rigorous, almost scientific, criteria. This involves analyses, evaluations of yields and impacts, calculation of the correct moment for individual operations, determination of appropriate crop level, quality-selecting the grapes being harvested, and picking the vineyards in multiples passes.

These and many other procedures and methods mark our work in the vineyards.

In the winecellar, in much the same way, hovers the spirit of our wine, its soul and essence.

Conscious of this, our winemaker and his team preserve the appropriate level of respect and deference towards what they are given, which–and only which–they must bring forth into life.

Preservation of the varietal character of the grapes; gravity settling of the must; slow, controlled fermentations; use of the least possible invasive practices, listening to the wine as it evolves with its own rhythms and times.

Only in this way can the concepts of finesse, elegance, balance, and harmony find their due and most complete role within the universe of Collalto wine.

“Once taken, opportunities multiply.”
Sun Tzu

Finish line

Our particular character has always led us to see the finish line not as a point of arrival but as a point of departure, a new beginning.

An oxymoron that in fact only seems apparent, a contradiction in terms that simply veils our striving for improvement and determination to reach ever more ambitious winemaking goals

We are not interested in being first in our class.

What drives us, rather, is to be recognised by all as one of the finest interpreters of our growing area and of the grapes that it yields.

We have striven, over these years, to apply the French concept of the “clos” to our vineyards, giving each one its name, mapping their positions and site characteristics, trying to understand what they could become, and help us become.

In other words, our common, shared finish line.