A note from Barone Pizzini manager Marta Piovani:
Harvest is well under way at this point.
The membrane presses (above) are loaded by hand and every cycle lasts about four hours.
The presses are calibrated in accordance with the characteristics of each parcel because not all grapes can be pressed in the same manner.
The must is divided up immediately in accordance with the acidity levels.
This year, we’ve reduced the must yields from 65% to 60% in order to increase quality.