Production and Techniques

The production technology of the Cardeto wines is based on a new treading with low-pressure air machines that can extract the juice from grapes leaving their skin, seat of enzymes and undesirable fungi, intact. This technique permits to tread the grapes just like young women did in the past when they trod the grapes with their feet in wine vats. The must obtained in this way starts its fermentation. Since the Etruscan times until the Middle Ages, the fermentation took place in the cellars of Orvieto which is a huge subterranean town that had the peculiarity of keeping a constant temperature of 14 ºC all the year long.