Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Lodi Corazza
Built in 1988 and designed by Eng. Corrado Corazza himself, the winery facility currently includes 90 fermentation and storage tanks made of stainless steel, concrete or wood. Concrete is an ideal material for vats due to its heat capacity and also because it is free from allergenic substances such as nickel (present in stainless steel) and it facilitates vat washing.
The purpose of wooden barrels is wine micro-oxygenation. In this way, we produce wines that last longer, we preserve colour and fragrance without adding wood aromas and we use only grapes of great structure that can stand the aging process.
Sparkling processes (prise de mousse) occur in stainless steel pressure tanks and last maximum 4/6 months, while wine ageing processes occur directly in bottles. All temperatures in the production area are controlled, both inside vats and aging rooms.
All production steps are carried out at the winery, including the natural fermentation by Charmat method for semi-sparkling wines and bottling, after sterile and under nitrogen blanket microfiltration, in order to always assure healthy products to our customers.
Built in 1988 and designed by Eng. Corrado Corazza himself, the winery facility currently includes 90 fermentation and storage tanks made of stainless steel, concrete or wood. Concrete is an ideal material for vats due to its heat capacity and also because it is free from allergenic substances such as nickel (present in stainless steel) and it facilitates vat washing.
The purpose of wooden barrels is wine micro-oxygenation. In this way, we produce wines that last longer, we preserve colour and fragrance without adding wood aromas and we use only grapes of great structure that can stand the aging process.
Sparkling processes (prise de mousse) occur in stainless steel pressure tanks and last maximum 4/6 months, while wine ageing processes occur directly in bottles. All temperatures in the production area are controlled, both inside vats and aging rooms.
All production steps are carried out at the winery, including the natural fermentation by Charmat method for semi-sparkling wines and bottling, after sterile and under nitrogen blanket microfiltration, in order to always assure healthy products to our customers.
