Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Christelle Guibert got to grips with the famed Tuscan estate at Decanter's Fine Wine Encounter in November 2017, during a masterclass hosted by owner Paolo de Marchi.

cepparello, isole e olena
Cepparello 2010 was one of several vintages tasted at DFWE 2017 in London.

One of the first 'Super Tuscans'...

The post Isole e Olena: Cepparello wines to drink and to keep appeared first on Decanter.


Christelle Guibert got to grips with the famed Tuscan estate at Decanter's Fine Wine Encounter in November 2017, during a masterclass hosted by owner Paolo de Marchi.

cepparello, isole e olena
Cepparello 2010 was one of several vintages tasted at DFWE 2017 in London.

One of the first 'Super Tuscans'...

The post Isole e Olena: Cepparello wines to drink and to keep appeared first on Decanter.

Christelle Guibert got to grips with the famed Tuscan estate at Decanter's Fine Wine Encounter in November 2017, during a masterclass hosted by owner Paolo de Marchi.

cepparello, isole e olena
Cepparello 2010 was one of several vintages tasted at DFWE 2017 in London.

View all of Decanter’s Isole e Olena tasting notes


Paolo de Marchi, who has just completed his 42nd vintage, is one of Tuscany’s movers and shakers and yet, perhaps surprisingly for the man known as ‘Mr Sangiovese’, his career began in Piedmont where the de Marchi family had a small Barolo estate.

The move into Chianti occurred in the 1950s, a time when many were giving up viticulture in the aftermath of phylloxera and switching to the textile industry.

However, Paolo’s father seized the opportunity to purchase two adjoining small estates, ‘Isole’ and ‘Olena’, and so Isole e Olena was born.

Both were tiny hamlets at the time, and when sharecropping came to an end in the 60s, so did the village of Olena.

In 1967, the first appellations were set, along with a five year plan to subsidise the Chianti zone. A huge amount of white grapes were planted, with the main focus being quantity rather than quality.

In 1976, at the age of 25, Paolo took over the  property, buying his first barrels and making a Sangiovese blended with white grapes – in those days Chianti was legally required to include Trebbiano and Malvasia in the blend.

In the 1990s some important changes were made to the Chianti production rules, and since 2006 white grapes can no longer be used. As Paolo jokingly illuminated, ‘it’s much easier to make red wines using red grapes’.

Paolo made his first 100% Sangiovese, Cepparello, in 1980 and had to label it as an IGT. He spent the next two decades replanting, improving the vineyards, increasing the density and restoring the terraces.

The estate is located in the centre of the Chianti hill, on the western slope. Vineyards go from 350 to 500 metres in altitude, benefitting from a cooling breeze and resulting in colder winter temperatures than the rest of Chianti. Bud break is usually earlier that the rest of the region, and they tend to harvest late here.

Paolo doesn’t look for power but for elegance and finesse, which are the central threads running through all his wines. When praised for his achievements, he modestly replies with a twinkle in his eyes ‘I’m just trying to do what I believe in.’


Cepparello – a mini vertical:


  • See also: Wine Legend: Cepparello 1982

The post Isole e Olena: Cepparello wines to drink and to keep appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.