Mario's winemaking approach is firmly rooted in the techniques passed down from his grandfather, Saverio, while incorporating modern equipment. Once the grapes reach the cellar, they are destemmed and gently crushed, allowing the juice to flow. The crushed grapes are then transferred to stainless steel vats, where fermentation starts naturally. The indigenous yeast present on the grape skins begins to feed on the sugar, initiating the fermentation process.
The duration of fermentation varies depending on the specific grape variety. Generally, wines intended for longer maturation undergo a slower and more prolonged fermentation process, allowing for the optimal extraction of tannins and other natural components necessary for ageing in large casks (botte) and, ultimately, bottles.
At Cascina Fontana, the Fontana family maintains a wholly traditional approach, honouring and embracing Langhe's culture, traditions, and history. Their commitment to preserving these values is reflected in the meticulous care they devote to their vineyards and the craftsmanship they employ in winemaking.