wine production

In addition to renting holiday apartments, there is also wine production on Cascina Collina. As of today, eight wines are produced on the farm, most of the wine is sold on the Norwegian market. In addition, a large part is sold to guests and visitors as well as to local restaurants. Our production is based on ecological and biodynamic principles.

Production of white- and rosèwine

White and rosé wines are produced at Cascina Collina in the same way. In this production method we use only the juice from the grapes and not skins or seeds. We can do this because we use Barberarapes for rosé wine, and these grapes have a strong color in the skins which is released easily during the pressing of the grapes. This way we are not dependent on having the grape skins together with the juice to get color (maceration).

 

The first step in the production process after the grapes are picked is to press the grapes in the grape press. We empty the boxes of grapes into the press and carry out a gentle and slow pressing at low pressure. This gives the wine more fullness and taste. We pump the juice/must into the tank and empty skins, seeds and stems from the press and into plastic containers. This residual product called vinacchia is delivered to a distillery and used for the production of grappa. The grape must is then left to rest in the tank for 24 hours so that we can separate the cleanest part of the must from the remnants of the pulp in the grapes. The next day we start fermenting the grape must.

Aeration of CHardonnay

When we have started the fermentation, we lower the temperature step by step down to approx. 14 gr C. Fermentation at low temperature also contributes to more fullness and taste of the wine, preferably a slightly smooth or “oily” consistency of the finished wine. During the fermentation process which takes approx. 10-14 days the must is “aerated” 2-3 times to ensure a good and complete fermentation. We let all the sugar ferment completely to obtain a dry wine with little residual sugar.

Sediments in the Chardonnay (feccia)

When the fermentation is finished, we move the finished fermented wine to a new tank and remove the sediment which consists of dead yeast cells and remnants of pulp. This sediment is called feccia and is also delivered as a raw material for grappa production at a distillery. The wine is now at rest in the tank to stabilize. On our white wine, we carry out battonage every week. This means that we open the lid of the tank, gently stir the wine to lift the precipitate back into the wine and then close the tank. This also helps to give the wine a fuller taste. This is done until the wine is to be prepared for bottling.

The wine is left in the tank until February/March. The temperature is kept down to 8 degrees C to avoid malolactic fermentation. Before bottling the wine, we carry out a tartaic stabilization. We cool the wine to -2 degrees C and leave it at this temperature for a week. Then the tartaic crystals unfold and we avoid it happening when customers put the bottles in the fridge for a little while !

In our Chardonnay “Non Solo Estivo” we store part of the wine in oak barrels for a period. We pour some of the must onto the oak barrels at the time when the fermentation has started. The last part of the fermentation and stabilization of the wine takes place on the oak barrels. We also stir these every week (battonage). When the wine is to be prepared for bottling, we mix the wine that has been in oak barrels with wine that has been in a steel tank. Normally it is approx. 1/3 from oak barrels and approx. 2/3 from steel tank in our “Non Solo Estivo”.

Bottling of the rosè wine

The wine is then checked by Valoritalia, and when the approval is ready, the wine must be filtered, bottled, labeled and packaged.
We do all bottling, corking and labeling as well as packing in cardboard boxes here at Cascina Collina. The wine is now ready for sale.

Menu