Only the free-run wine, never the press, no added sulphites.
Our method carries our family name: the Metodo Lento, the slow method. Don Pino worked this way, and we still do, in five steps.
How WALTER is made
Only the free-run wine, never the press, no added sulphites.
The harvest
The twelve grapes are picked by hand in the family vineyards. Every bunch passes through our hands before it reaches the cellar.
Fermentation
Fermentation starts on its own, with the grapes' own yeasts, at a controlled temperature. We add no sulphites and we do not correct the wine.
The free-run wine
After maceration the wine runs off by itself, under its own weight. This is the free-run wine, the finest part. The press never touches the skins, so we give up the press wine and part of the harvest. Before it goes into barrel, the wine passes through plant-based filters, and it reaches the bottle clear.
The barrels
Then the wine matures in oak barrels, from the 2022 harvest until January 2026. We taste it often and take our time deciding when it is ready.
The bottle
We bottle by hand, and every label carries its own number.
Why we do it
The skins
We use the skins, still full of juice, to make the family grappa, as Don Pino did. The best goes to the wine, the rest to the grappa.
This method makes less wine and costs more. We keep it because Don Pino taught it to us, and it carries our name.
