Attems wines are an expression of the local territory: there is no intervention, from the grapevine to the cellar, which can break the balance of the elements in this terroir. The time of harvest is decided in accordance with the particular exposure of each vineyard, the type of grape and the aromatic features of the wine to be produced: each particular vineyard has a precise moment in which its peculiarities are enhanced.
The Attems winery was conceived to ensure integrity and respect for grape clusters, which are conferred immediately after being harvested in order to preserve their aromatic potential. Every phase of the winemaking process, from fermentation to aging, aims to enhance the richness of the aromas, the complexity of flavour, the elegance and the enduring persistence.
The process begins with harvesting grapes according to their specific vineyard block. The grapes are collected in hoppers to ensure preservation of the integrity of the fruit before pressing and maceration processes take place, employing techniques that limit their contact with oxygen. The aim is to ensure maximum conservation of the aromatic compounds of each grape variety. Fermentation temperatures and duration are regulated according to the grape variety, to ensure maximum levels of complexity of the wine.
In the case of Cicinis – and only in this case – fermentation/aging takes place in concrete egg-shaped containers that allow for convection movements generated by the different temperatures present in the tank. These movements, combined with the micro-porosity of the material, drive the yeast present at the bottom of the tank upwards. This allows for greater complexity and refinement in the wine. Some varieties, such as Chardonnay and Pinot Grigio, are partly aged in barriques.