We can call the Amantis cellar as a ''work in progress'' with always new goals to achieve; it is a journey where the ancient and tradition meet modernity and experimentation.
The grapes of each vineyard plot are fermented and aged separately, respecting the different demands of each grape variety. The production is achieved with respect for tradition, but with the contribution of innovative techniques coming from different winemaking traditions.
The grapes are carefully selected on the vines and then further selected through a sorting table, which allows to manually choose only the best berries.
The vinification process is carried out mainly in truncated cone-shape oak vats, which guarantee the natural oxygenation of the wine and a more homogeneous extraction of aromas.
For products where a more fruity and mineral profile is sought, pre-fermentative cold or carbonic macerations are also performed. In this case, the fermentation temperatures are deliberately kept low in order to promote the gradual accumulation of aromatic esters.
The fermentations, made with indigenous yeasts, are accompanied by punching downs and end with a long phase of maceration on the skins.
The aging phase is carried out in containers of different capacities and materials.
These include barrels, tonneaux, oak casks and untreated cement tanks, with the intent to respect the initial quality and style of each product.