“Make no little plans; they have no magic to stir men’s blood and probably will themselves not be realized.
Make big plans; aim high in hope and work, remembering that a noble, logical diagram once recorded will not die, but long after we are gone will be a living thing, asserting itself with ever-growing insistency. Remember that our sons and grandsons are going to do things that would stagger us.
Let your watchword be order and your beacon beauty”.
-With the building of the new cellar, the agricultural company Finigeto has transformed itself from a mainly viticultural into a viticultural-winemaking company, processing directly all grapes produced from its vineyards located in the municipality of Montalto Pavese. The cellar, built in 2011 according to the principles of ecofriendly architecture and the rules of local architecture, is located in Cella of Montalto Pavese, surrounded by the beautiful landscape of Oltrepò Pavese. The area where the building stands, is located at about 100m. towards upstream of P.S. (Provincial Street) 125, immediately north-east of the village of Cella, and it is inserted in the strip of the hillside of the hills slope south of Montalto Pavese, along the valley of Coppa stream. The building, composed of various adjoining modules, has a planimetric shape more or less rectangular, included in the maximal dimensions of ft. 43×17. The building has only one floor; the only area that has two floors is the one dedicated to the exposition.Moreover, the building includes an area for the receipt of the grapes, for mashing, winemaking, storage and aging of bottles.Mashing room:
here the grapes are received and the activities of crushing, destemming and pressing happen.
Winemaking and storage room:
It is composed of stainless steel vessels for the primary fermentation, the cryomaceration, the refermentation and the wines storage. Here all the vessels are equipped with automatic devices for the operations of pumpover and punching down. The temperatures control through the relevant sensors allows us to develop to the best the processes of fermentation, cryomaceration, secondary fermentation (malolactic) and tartaric stabilization.
Bottles aging room:a controlled temperature warehouse that can contain until about 200.000 bottles, where the bottled wines are left for a period that varies between 6 to 18 months, enables the right aging process in glass before selling the product.WORKING PROCESS
The harvesting, executed in a very accurate way by specialized hands, begins generally speaking in the second half of August for “L’EXTRÀ’” (extra dry sparkling wine) and continues until October for “il BALDO” and “il RIBALDO”. The collected grapes are transported directly to the cellar where, with well-advanced techniques, the crushing happens. The grapes just harvested are collected in the hopper, and from this carried to the crusher and to destemmer; then, through a specific tube, the obtained must is sent to the automatic winemakers, which will be located in the fermentation area, where the fermentation of the musts will happen. Once the fermentation is finished, the racking will follow, by sending, through a displacement pump, the pomace to the press and through a piston pump, the wine to the stainless steel vessels, located in the storage area for the following decantation and aging. Once the aging has taken place, after the proper operations of filtration , the wine will be partly bottled and partly bulk sold. The bottled product will be stored partly in the bottling area and partly in the exposition and sale area.