Hora prima

Hora Prima is obtained from Chardonnay (60%), Tai (35%) and Sauvignon (5%).

The grapes are harvested manually and pressed as soon as they arrive at the cellar. A lot of attention is given to this operation. The must is extracted using a horizontal pneumatic press, in which the pressure is applied gradually to ensure that the must extracted does not have herbaceous characteristics.

In order to separate the juice from the deposits of the must (which might give the wine unpleasant characteristics) it is placed in small tanks at a controlled temperature. As soon as the fermentation starts the Chardonnay is placed in 500 lt French oak Tonneaux, the Tai and Sauvignon continue the fermentation in stainless steel tanks.

During the winter the wine is tasted weekly to decide whether it must undergo batonnage (agitation of the lees) or not. This involves stirring the noble lees with a steel pole, putting them in suspension to “feed” the wine. The maturation in tonneaux allows the wine to feed off the lees and to stabilize, deposit the lees, become purer, richer and rounder. This process gives the wine an impression of sweetness, enhancing its aromas and richness. We pay great attention when choosing the oak tonneaux that add the aromatic component to the bouquet without being too intrusive. After the aging the wines are blended together in a stainless-steel tank in order to brighten the wine before bottling.