Responsabile del marketing dell'Azienda Agricola Mauro Rei
The Piedmontese wine has reached internationally recognized qualitative summits in the last 30 years. The vine that best expressed the potential of these territories is Nebbiolo, declined in different denominations from the north to the south of the region. But also other indigenous vines such as Barbera, Dolcetto and Moscato Bianco find their happiest expression […]
A “big bench” has also arrived in the Sala Monferrato! It is a bench of Large size positioned in a lookout point, which has the intention to bring us back to the size of when we were children and we saw the world with wonder, in another point of view. Once you sit on one […]
The alcoholic fermentation of sugars is the first stage of wine making. But to have more stable, soft and evolved wines (the discourse applies especially to the Reds, but in some cases also for whites and rosé), it is indispensable that, after the first, a second fermentation, the so-called malolacticOne, is necessary. This process, due […]
The cycle of the vine is one of the most fascinating among the plants present in nature. For this reason we believe it is important to inform the appreciators of our wines about the wonder we see every year before our eyes: The finished product that can be tasted on the table is the result […]
The countries are in turmoil. You feel that there is waiting in the air, there is a go of tractors for a while all the parts. The 2018 harvest is coming. Preparations begin, with the washing of the barrels to accommodate the new must, the preparation of the receptacles to collect the grapes, the assumption […]
The harvest is now at the door and, in the cellar, the grapes harvested will be transformed into must, which will begin almost immediately the process of fermentation. We have all heard this word many times. Yes, but what exactly happens? The fermentation, in this case alcoholic (there are various types) is a form of […]
In the previous article we saw the first phase of the winemaking process: alcoholic fermentation. Let us now see the two main winemaking methods: in red and white. Red wine Usually, for the production of red wines, the crushing is carried out with destemmed, with machines that break the berries without tearing the peel and […]
Sparkling wines are defined as wines characterised, at the time of uncorking, by the production of more or less persistent foam: When the cork is removed, since the atmospheric pressure is lower than that of the bottle, the wine gradually releases the carbon dioxide Dioxide contained in it, in the form of bubbles. Traditionally, Pinot […]
Si definiscono vini spumanti i vini caratterizzati, all’atto della stappatura, dalla produzione di spuma più o meno persistente: quando si toglie il tappo, poichè la pressione atmosferica è inferiore a quella della bottiglia, il vino libera a poco a poco l’anidride carbonica in essa contenuta, sotto forma di bollicine. Per la produzione di questi vini […]
Nell’articolo precedente abbiamo visto la prima fase del processo di vinificazione: la fermentazione alcolica. Vediamo ora i due principali metodi di vinificazione: in rosso e in bianco. VINIFICAZIONE IN ROSSO Di solito, per la produzione dei vini rossi, si effettua la pigiatura con diraspatura, con macchine che rompono gli acini senza lacerare la buccia e […]
L’azienda si preoccupa di curare molto la salubrità del prodotto e quindi la salute del cliente, tenendo il livello dei solfiti al di sotto del minimo consigliato, e ciò nonostante, riuscendo a produrre vini di ottima qualità. Inoltre, essendo un’azienda a conduzione famigliare, è particolarmente attenta a instaurare con il cliente un rapporto di fiducia, familiarità e confidenza, come avveniva con i primi clienti fin dai tempi dei bisnonni da cui l’azienda è nata.
CONSEGNA A DOMICILIO INCLUSA NEL PREZZO CON QUANTITATIVO MINIMO. VISITE E ACQUISTI IN AZIENDA SOLO SU PRENOTAZIONE TELEFONICA
Azienda Agricola Mauro Rei
Via Cà De Franchi,7
15030 – Sala Monferrato
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