Colterenzio

The wines from the hamlet of Colterenzio were favourites of Archduke Sigismund when he resided at Firmiano Castle in the 15th century, though the area was producing fine wines much earlier. Around 15 b.C. a Roman country gentleman named Cornelius settled here and established his "Cornelianum" wine estate and the first wine culture in the area. The Roman name eventually evolved into "Cornaiano", the village Colterenzio calls home. The Colterenzio winegrowers' co-operative was founded by 28 vintners in 1960. Over the years other passionate viticulturalists from diversified micro-zones in the area joined the collective, and today nearly 300 members cultivate approximately 300 hectares of vineyards.

Since 2009 Colterenzio has been working toward being a green business: the headquarters have undergone a major restoration; all buildings have been equipped with photovoltaic and solar panels and now Colterenzio produces green energy supplying 55% of its total consumption and 70% of all hot water required.

The power produced with photovoltaic panels is utilized by the majority of our machines, including the computer system for the bottling line, and the air conditioner system in the wine cellar which strictly maintains the temperature both in the tanks and surrounding air.

The hot water, used for sanitization in the wine cellar and in the bottling line, is obtained with a combined technique of solar-energy (via solar panels) and efficient capture of the heat produced by the normal functioning of the boilers and air compressors.

This new energy concept originates from the commitments of Colterenzio vintners towards an environmentally friendly high-quality production. In fact, only by paying the upmost respect to the ecosystem, it is possible to produce healthy grapes, that are aimed for high-quality wines. As a natural consequence, the use of renewable energies in the cellar, is for Colterenzio its duty to safeguard the environment.

The natural law of gravity lies at the heart of the new grape processing facility, opened between the 2009 and 2010 harvests as the culmination of long preliminary work and detailed planning. In the ultra-modern tower structure, ripe and healthy grapes from our 300 wine-growing families are carefully processed to produce premium wines. The handpicked grapes are delivered in open, 200 kg crates, ideal for transport, and sent by means of gravity to the de-stemming and pressing machines on the floor below.

All red wine grape varieties are de-stemmed, softly pressed and sent directly to the fermenting tanks. White grapes, according to their varietal, are either de-stemmed and pressed or just sent directly, with the means of gravity, to the press machines in the lower level.

The new, innovative membrane press machines, softly and slowly process the grapes, applying the use of nitrogen, for the aromatic grape varieties in particular, to protect the grapes from oxidation and to retain and preserve aromatics and flavors contained in the skin. The resulting wines are more intense and more aromatic and even after long cellaring, the aromas are pronounced and distinctive for their variety.

With the new cellar, the goal is to use modern stainless steel tanks for both the winemaking and the ageing process of our wines, in order to preserve the high quality, resulting from the hard and passionate work, carried out in the vineyard.