Acacia

Fermentation and refinement on the dregs of our white wines take place in large vats made of local acacia wood.

Three days after the full moon of November, we cut down the acacia trees near the Monticolo woods, in an area known as “Mittogstoan”. After removing the bark and sawing the trunks, the wood is placed in a sheltered area to dry for two years. Finally, we build the casks together with Jakob Neumaier of Caldaro, one of the most expert producers of casks.