Vinification of i Clivi wines is conducted strictly without contact between the skins and the must (maceration), except of course for the only red that we produce. The pressing is done directly of the whole grape, without prior separation of the stalks and the preliminary breaking of the berries. The grapes are carefully subjected to sorting before being placed in the press. The pressing is done at low pressure, with constant increments, without mixing of the mass crushed so as to reduce the extraction of gross-lees. The must drains naturally by the broken berries, and is poured slowly in stainless steel tanks where, with no need for decanting being already sufficiently clear, ferments on its own natural yeasts, until the complete transformation and reduction of sugars; as a matter of fact indigenous varieties of Friuli hardly endure the presence of residual
sugars, which undermine the full mineral expressiveness.
At i Clivi we use natural yeasts from the first harvest, in 1996, simply because it seemed immediately the best choice, for its simplicity and its beauty.
The same reasons made us choose the stainless steel for the tanks: neutral material, like glass, which allowed us to isolate the integrity of the raw material – the grapes – from interference and interactions with its container; to understand what was the matter in our hands, which the grape quality, which its character, its personality, its uniqueness, it was essential to gain knowledge and awareness of the must and wine that was absolutely independent of variables introduced from more invasive containers. Simplicity, neutrality, a cellar reduced to essentials.