WINERY
Three connected units to facilitate the different steps of the process; three rooms where antique and modern are melted. As in the vineyard, the Azienda Vinicola Palladino works also in the winery according to a traditional non invasive technology, so that wine can express its characteristics at its best.
PROCESSING AND FERMENTATION UNIT
Stainless steel thermo-regulated tanks and concrete tanks hold the wine after all steps that follow the soft pressing. The fermentation reflects the traditional rules: long and respectful of the processing characteristics. White wines and Dolcetto stay in steel tanks while "important" wines, such as Barolo and Barbera, are poured into wooden barrels for maturing after the first fermentation and the malolactic fermentation.MATURING UNIT
Two different rooms for two different methods of maturing. Maurilio Palladino has found two solutions: the first one, more fashionable, promotes the use of 225 litres barriques made of either French and Portuguese wood or 500 litres tonneaux. The second one, more traditional, privileges the use of big Slavonian and French oak barrels. The barrique is used moderately and wine goes either into new wood (for a better structure) and into used wood (to soften the tannins).BOTTLING AND STOCKING UNIT
In this unit wine has its last refining in bottles which, before being labeled, are laid in cages to allow the wine to rest. The Azienda Vinicola Palladino is respectful of traditions even at this stage and therefore it uses only corks.