Azienda agricola Donati Camillo

Our wines are produced in a completely natural way: we vinify all the grapes using only the yeasts present in the grape itself; we prepare different pied de cuve; we do not practice any fermentation control, no thermal forcing, no chemical aid (only 5 g/q. of potassium Metabisulfite grape in crushing), no clarification, no acidification or deacidification and no use of enzymes, selected yeasts or other.

We commit ourselves not to destroy what God has given us with nature. All containers are made of stainless steel. Almost all our grapes are vinified in red with skin contact time varying depending on vines and vintages. Once the skins are separated from the must, this latter ends the fermentation in an open-air barrel (a stainless steel barrel used as a vat). After fermentation, the wine is separated from the heavy sediments by racking, then placed in a closed barrel. It will remain there until bottling, unless it needs any further racking.

For those who choose natural bottle refermentation, like we do, the partially fermented musts are fundamental: as Ovidio said, they are the “Kings of the cellar”. This is because, they will serve as an addition of sugars (and not only) for all the wines that have completely finished their sugars during the first fermentation. So sweet Malvasia for all the white wines and sweet Bonarda for all the red wines.

The fizzing takes place after bottling (an operation that we carry out the spring following the harvest, usually during the waning moon of March or April) in a completely spontaneous way. It is an ancient, natural and absolutely respectful method towards all the living organisms that make up the wine. Sometimes refermentation may not occur due to multiple factors, but in any case – even and especially when it happens – each bottle is different.