Vinification

Rationalizing a passion is always a challenging task and that was what Ronco Calino really did from the very beginning, more than 20 years ago, when it was born. It was necessary to combine rationality, knowledge and technology with enthusiasm in order to produce wines of excellent value, as requested by the owner Paolo Radici.

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Therefore the vineyard is cultivated respecting the natural cycle of nature and following productive methods that preserve the most of the organoleptic qualities and the very salubrity of the wine itself. Ronco Calino keeps the natural grass cover between the rows because the variability of herbaceous essences creates a natural habitat for several types of insects, a small independent ecosystem characterized by the ideal conditions for an “integrated fight” and for biodiversity.

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Ronco Calino also implements the parcellization of vineyards – more unique than rare in those years in Franciacorta – which consists of identifying, within the same vineyard, parcels with different features as clone, soil, slope and exposure and of planning, for each vine, a separate vinification, even for small amounts (5 or 10 quintals of grape).
Thanks to the specific technical equipment of the cellar like thermoconditioned stainless steel tanks of different dimensions and capacity (between 15 and 75 hl) and French oak barrels, the separate vinification continues for a period of approximately 6 months after the harvest: grapes live the first phase of maturation separated from their “sisters” and they are combined just before the bottling, at the moment of the cuvée creation, according to the typology we want to obtain (Satèn, Brut, Vintage, Nature, Rosé).

“For us, wine is a living organism that breathes, pulses, and each vine has its own soul that only those who love land and good wine can recognize.” – says Leonardo Valenti, Ronco Calino’s agronomist and oenologist – “Thanks to the separate parcellization, we respect the peculiarity of each grape variety and value its flavours, scents and bouquet. The technological tools of the cellar are likewise applied with the purpose of reducing the number of interventions on the products and to guarantee their naturalness. Also due to this approach and caution, Ronco Calino Franciacorta wines are more suited for longer ageing periods, they are extremely long-living and have a rich and persistent bouquet.”

One of our fundamental aim is to create a very fine and smart perlage; for this reason, we monitorate every day the speed of secondary fermentation and, in case of need, we slow the process down lowering the temperature of the room. By choice, we also extend the period of ageing on the lees of at least 12 months more than what the technical regulation of Franciacorta production requires (at least 18 months for Brut, at least 24 months for Satèn and Rosé, at least 30 months for Vintage and at least 60 months for Riserva).
If passion gave birth to a dream, knowledge made it reality. Only not leaving anything to chance, grapes can become excellent wines.

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