The production of wine is currently performed in two cellar. In the first one (“vendangerie”) the grapes are processed and trasformed in sparkling wine from September to March. The other building is an old cellar of the 700 ( tours welcome ) located in the historic center of San Severo, where the wine is put in bottles with temporary capping to complete its fermentation cycle. This cellar maintains “historical” structures and equipment and thanks its architectural connotation, it is the destination of several wine tourists. A piece of the ancient city walls of the 13th century, an ancient press of 1836, the prison of the Carbonari Morelli and Silvati and the thousands and thousands of bottles that for at least three years get old at cool and dark before seeing the light and getting dressed. Many are the visitors who come down every year in our cellars, which stretch in historical buildings, and near the Church of San Nicholas, one of the oldest in the city.
The d’Arapri House follows scrupulously the production methods dictated by the ancient tradition in all the production stages. Just exploring the amazing cellar it is possible to appreciate the care taken by d’Arapri in the production of its wine (walk).
After searching for years a synthesis of Italian taste, and French tradition today the company can be said to possess a truly personal style
The choices of grape bunches are selected and collected in boxes and transferred to the cellar with small trolleys, in a short time, for the soft pressing operations and preparation of the base wines. (video)
The vendangerie is located in San Severo outskirts, near the vineyards, in order to reduce the time between the grape cutting and its pressing.
This means that the quality of the grapes that arrive in the cellar is the best possible, as maintenance and integrity freshness of the fruit, being known the dangers that can arise from an early mashing with disposal of hazardous polyphenols.
The harvest time for the Bombino Bianco grapes is on mid-September, for the Pinot Noir grapes is in the last ten days of August, and for the Montepulciano grapes is between late September and early October. (video)
A fundamental concept that guides us in the preparation of a wine that should serve as a base for sparkling wine is clearly to obtain a wine which has absolutely no organoleptic defect. This for the essential reason that if this defect may go unnoticed, or almost unnoticed, in a still wine, it is clear that in the consumption of sparkling wines carrying carbon dioxide as well as enhances all the qualities conditions, simultaneously enhances the defects.