How to make the wine?
From harvest to production, a trip to the wine cellar of Pojer e Sandri
we have always looked ahead, reorienting that Dream at every step, pointing at the summit and aiming at progress, which have then happened or towards which we are still working. At every moment we have always wanted to improve and customise the product, minimising exogenous additions, such as sulphur and bentonite, completely abolishing enzymes, clarifiers, gum arabic or any other substance in contrast with our desire for purity”
Every detail is decisive
By using nitrogen and carbon dioxide (inert gases) the oxygen present at a level of 20-21% in the atmosphere is avoided. The must then ferments either in steel, or in small oak barrels or in vats. Controlled atmosphere environments, innovative technologies and skilled use of wood.
“The dream from which we started
translated for us into a clear path of innovation and excellence. Now, after years of intense work, at a qualitative level our wines are more aromatic, more fragrant, more typical and characterising, more sapid and, above all, not bitter, due to the absence of oxidised polyphenols and the reduction of sulphate content given a lower use of sulphur”
LESS SULPHUR = GREATER SALUBRITY OF THE WINE”