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An own winery for our wines

An own winery for our wines: a dream that we have realized

When we started our wine production project at Podere Conca, we did not imagine having a own wine cellar. Indeed, we started the first three wine crops of red Agapanto Bolgheri DOC and white Elleboro IGT Toscana at a winery of the area.

Today, driving along the main street that goes from Donoratico to Castagneto Carducci, you can see the recent new, large, coloured sign on the warehouse at your right. The sign reads: Wine Shop Podere Conca, which identifies the space open to the public of our new wine cellar.

After the commitment, care, and love that we dedicated to our vines, we have thought that our grapes merited an own space. Therefore, we realized our new wine cellar.

It is not easy to build a new wine cellar. First, you must be aware of the wine that you will produce and select the most suitable containers for ageing.

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La cantina di Podere Conca Bolgheri

For winemaking we chose steel tanks and concrete tanks, whilst for ageing we chose almost small, oak containers: barrels or tonneaux.

We believe that our Cabernet Franc will brew in the best way into concrete containers. So, we selected the Tulipes, elongated tanks that we courageously painted in red for our wine cellar. Red is the colour of Podere Conca shutters: centre, and core of the company, and also characterizes the graphics of our logo – for us it has become a true “fil rouge” influencing our chromatic choices.

Without doubt these Tulipes give a touch of personality and elegance to our wine cellar.

After the maceration of must in contact with skins, our wines are decanted into barrels. The barrels that we use have been subject to different passages and medium toasting, meaning that some are new, others are one year old, others two or three, and at the end they will be disposed.

Therefore, every year we buy a small lot to replace the oldest barrels. Indeed, this operation reach an important aromatic goal: new wood is always mixed with older, so that it releases less tertiary substances, so that the wood will not prevail on the wine essence, but it will enhance its aroma and structure.

Red wine Agapanto Bolgheri DOC rests in barrels for 12 months in a room of the wine cellar where temperature and humidity are checked to be kept at the optimum level.

During the year of ageing, we monitor that everything is as it should be, with periodic wine tastings and, when we decide that the wine has reached its aromatic balance, we bottle Agapanto and leave it rest for some months in the bottle before presenting it to the press and the public.

By Silvia Cirri and Linda Franceschi