OUR JOB

We internally manage all stages of vinification, transformation, bottling and packaging.

Whether we are speaking of still, sparkling wines, cocktails or flavoured drinks, we offer a service "from the bunch to the bottle".

Modular and extremely flexible processes allow us to meet the different needs of our customers by managing either the entire production process or a single part of it in total outsourcing in compliance with the highest quality.

Each batch is followed by expert oenologists and constantly monitored by means of analyses carried out by our internal chemical laboratory.

The experience of producing your wine in SO.VI.PI. is the sharing of every single choice: not only you can constantly and promptly monitor every stage of processing, but you are involved and protagonist in the customisation of the product according to your expectations and needs.

Whites, reds and bubbles
for a traditional vinification

We transform white grapes into wine according to the traditional method of vinification, treating only the must, the noblest part of the juice that is obtained from the first soft pressing of the grapes.
We trigger the fermentation with selected yeasts, chosen together with the customer, to meet the needs of the final product: whether it is Moscato, Chardonnay, Pinot, Barbera, Nebbiolo, Malvasia or Brachetto, the great experience in the vinification and sparkling processes of the grapes from Piedmont emphasizes the characteristics of wines from other regions as well, leading to a result with superior organoleptic characteristics capable of expressing, in a universally appreciated taste, all the potential of the territory of origin.

Similarly, for red grapes great attention is given to the choices of the different interventions: maceration times, fermentation temperatures, pumping over times, up to aeration and delestage to optimise the oxygenation of the must and yeasts.
Operations carried out with the help of the most modern technologies: the tanks are equipped with electronic systems that allow us to adjust the temperatures at which the different wines must ferment (barbera, dolcetto, bonarda, freisa etc.) and the frequencies and durations of the respective necessary new blending.

Champenoise: the classic method

The processing of sparkling wine according to the classic method is the flagship of tradition in SO.VI.PI .: great experience, particular care and commitment and a strong bond with the territory determine the success of our productions, with awards of quality of our bubbles.

The sparkling process therefore takes place according to the traditional method, where time, commitment and patience are the ingredients that go through all the necessary steps:

Blending

Also known as cuvée , it consists in the selection and blending of still base wines, obtained from free-run must and processed with great care; the blended wine is then stabilised and prepared for bottling (draft).

Fermentation

With the liqueur de tirage yeasts and sugars are added: the tirage is started by combining a mixture of yeasts and sugars with the cuvée , inside the bottle for the classic method with a specific opening, which is closed with a crown cap, under which there is the bidule (a PVC free virgin polyethylene shutter that adheres perfectly to the neck of the bottle and which, in the fermentation process, participates in sealing - liquids and gas - in combination with the crown cap, facilitating the disgorging operation).

Second fermentation

Adding yeasts and sugars, the wine triggers a second fermentation, still developing alcohol and carbon dioxide, while the bottles rest stacked horizontally, in dark cellars with controlled and constant humidity and temperature.

Riddling

Once the resting period on the yeasts is complete, the bottles are gradually passed from the horizontal to the vertical position, with a rotation of 1/4 of a turn at a time, to let the sediments slide down the neck of the bottle and collect them in the bidule.

Disgorgement

With the last step, the dégorgement (in French), the neck of the bottle freezes: the internal pressure blows up the cork with the exhausted yeasts deposited in the bidule ; after disgorgement, the bottle is topped up with liqueur d'expédition, the dosage syrup that gives the specific personality to its sparkling wine, and then finally closed with the characteristic mushroom cap and the cage.