Ferragu Carlo

When the grapes leave the vines, it’s time to work inside the winey for Carlo and his brothers, Ornello and Angelo. The three brothers are supported by a family team, sons and grandsons: Milena, Nicola and Alessia. External partners join only during the harvest time.

The Ferragù estate winery is a structure that divides and unites tradition, with gear and instruments of past times inserted in an ancient structure of romanic origin with bold and solid stone walls, to the most modern machines and technologies, in a happy and suggestive bond.

Traditon and modernity. Old and new. Tracks of the past mixed and dosed in a superlative way, to recreate the perfection of an intense and impenetrable ruby red, a sublime and fascinating flavor and a full and persistent taste.
On the first floor of the Ferragù’s winery, the grapes are left raising-drying. Then, the must is moved into the fermentino. After about thirty-five hours of "cold" maceration at controlled temperature, it will start a ten days fermentation. During this time, the temperature of the fermenting grapes is checked with rigorous punctuality.

This step allows the extraction of the colouring substances, the tannines and all of the aromatic elements directly from the peel.
Fermentines and tanks are all made of steel.

When the grapes leave the vines, it’s time to work inside the winey for Carlo and his brothers, Ornello and Angelo. The three brothers are supported by a family team, sons and grandsons: Milena, Nicola and Alessia. External partners join only during the harvest time.

The Ferragù estate winery is a structure that divides and unites tradition, with gear and instruments of past times inserted in an ancient structure of romanic origin with bold and solid stone walls, to the most modern machines and technologies, in a happy and suggestive bond.

Traditon and modernity. Old and new. Tracks of the past mixed and dosed in a superlative way, to recreate the perfection of an intense and impenetrable ruby red, a sublime and fascinating flavor and a full and persistent taste.
On the first floor of the Ferragù’s winery, the grapes are left raising-drying. Then, the must is moved into the fermentino. After about thirty-five hours of "cold" maceration at controlled temperature, it will start a ten days fermentation. During this time, the temperature of the fermenting grapes is checked with rigorous punctuality.

This step allows the extraction of the colouring substances, the tannines and all of the aromatic elements directly from the peel.
Fermentines and tanks are all made of steel.

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