WINERY

The winery is housed in a building from the late nineteenth century, more precisely 1895, recently restored by the famous architectural firm Bórmida-Yanzón. The original construction respects the aesthetics of country house: wooden pavement, high ceilings, wood girders along with big windows that create an intimate atmosphere for visitors.

The original capacity of 890,000 liters is now of 4,500,000 liters. Small concrete tanks coated with epoxy resin, wood and latest technology in cooling control ensure traceability of each batch of wine. Tradition, nature and technology coexist harmoniously in Bodega Carelli.

WINEMAKING PHILOSOPHY

CARELLI family has uninterruptedly cultivated vineyards for 6 generations since 1855. Giovanni Baptist Carelli, grandfather of the founder of Bodega Santos Carelli, in Mombercelli, Italy, used to grow Barbera vines in the region of Asti. This ancestral drink, which is past, present and future of Western culture, is a source of vital joy to our family gatherings.

TECHNOLOGY

The wine-making process of all our lines is made with great dedication and care, using the latest technology, as a Bucher Vaslin E 2 Destemmer, Vaslin Bucher XPF 50 Pneumatic Press, Manzini flexible impeller pumps and piston pumps, among others. Vessels play a key role in the design, so the winery consists of concrete tanks coated with epoxy (stainless steel valves, caps and doors) and stainless steel tanks, which guarantee the hygiene and safety of the product. Currently, the winery has a GAI bottling and labelling equipment, a top Italian brand which allows up to 3,000 bottles per hour. This way, the process is fully integrated.

WINE-MAKING PROCESS

The following wine-making process is used for our Line 34.

WHITE WINES

1. Manual harvest with boxes
The grapes are manually harvested into 18kg-boxes in order to avoid premature oxidation processes.

2. Selection
The grapes arrive to the winery and are manually unloaded onto a conveyor belt where quality is controlled.

3. Destemming
Once the grape is selected, the destemmer separates the grains and eliminates the woody parts.

4. Vintage cooling
Grains go through a vintage cooler, lowering its temperature to 10-12°C, avoiding oxidation processes and microorganism attacks.

5. Cold maceration
Grains are introduced into the pneumatic press, where they undergo a cold maceration at 10°C for 2 hours in order to extract the typical aromas of the variety.

6. Dripping and Pressing
When the maceration process is over, the free-run must -or 'flower must'- is drained and slightly pressed, avoiding aggression in order not to extract herbaceous flavors. The intensity and pressing completion are determined by the winemaker preferences.

7. Must Debourbage
The must is placed in stainless steel tanks, where solid compounds are separated before fermentation starts.

8. Fermentation
Alcoholic fermentation occurs at a controlled temperature, 14-16°C.

9. Racking
Once the alcoholic fermentation is finished the solid components sit for some time, which at a later step are separated, leaving only the lighter solid components.

10. Clarification, Stabilization and Filtration
They are oenological processes based on physical actions, in order to leave the wine clean and stable, ideal for consumption.

11. Bottling
Once stabilized, the wine is carefully bottled, meeting the quality standards demanded by our customers.

12. Bottle Aging
Bottled wine sits for 3 months at a room with controlled temperature and humidity, to preserve the qualities of the wine. During this time, the wines gain in complexity and maturity, improving their quality.

13. Retailing
Bottles are labelled and capsuled, and then placed in boxes and palletized. The wine is finally ready for our clients.

RED WINES

1. Manual harvest with boxes
The grapes are manually harvested into 18kg-boxes in order to avoid premature oxidation processes.

2. Selection
The grapes arrive to the winery and are unloaded onto a conveyor belt where quality is controlled. Clusters and grains are manually selected according to the type of wine being produced.

3. Destemming
Once the grape is selected, the destemmer separates the grains from the rachis.

4. Vintage cooling
Grains go through a vintage cooler, lowering its temperature to 10-12°C.

5. Maceration and Fermentation
Grains are sent to maceration and fermentation vessels. After about 48 hours, they begin their fermentation at about 24-26°C. During maceration process, pillage, pump over and delestage take place in order to extract the colour contained in the skin.

6. Devatting and Pressing
After daily tasting controls, the winemaker decides the best moment to devat. Skins are pressed and sent to the pneumatic press, operated at different pressures, according to taste preferences.

7. Malolactic Fermentation
It consists in the transformation of malic acid into lactic acid, making the wine rounder and smoother. This process can be avoided, depending on the grape variety and on the style of the wine pursued by the winemaker.

8. Stabilization
Consists of oenological processes based on physical actions, in order to leave the wine clean and stable, ideal for consumption.

9. Bottling
Once stabilized, the wine is carefully bottled, meeting the quality standards demanded by our customers.

10. Bottle Aging
Bottled wine sits for 3 months at a room with controlled temperature and humidity, to preserve the qualities of the wine. During this time, the wines gain in complexity and maturity, improving their quality.

11. Retailing
Bottles are labelled and capsuled, and then placed in boxes and palletized. The wine is finally ready for our clients.

TRADITION & TECHNOLOGY
Our
WINES