La cantina di Terre d’Aquesia



Wines ferment into stainless steel vessels endowed with temperature control mechanisms. The small size of the vessels (25 or 50 hectolitres) allows for separate vinification of each variety or clone.

Depending on the cases, wines mature in steel or in wood (used barriques).


Photo by Laura Bertini ©

Red Wines

The grapes are received in the winery and the bunches are sorted manually on a special stainless-steel table.

After destemming and crushing, selected yeasts are added. The must ferments in contact with the skins and at a temperature which varies between 20 and 26 °C.

Different varieties and clones evolve in different ways. Therefore they mature separately, in steel or wood.

Photo by Laura Bertini ©
Photo by Laura Bertini ©

Rosé Wines

Our rosé is the result of a white winemaking of the Sangiovese grapes. 

The must is kept in contact with the skins for a few hours. Then, selected yeasts are added to the must which ferments at a controlled temperature of 16 °C. 

The wine matures in steel. 

White Wines

After a selection of the bunches, the grapes are crushed, and the free run juice is separated from the skins (sgrondo a freddo).

Fermentation follows, with selected yeasts, at a controlled temperature of 14-16 °C.

The wine matures in stainless-steel vessels.

Each variety is worked separately, and the relative proportions of the final blends depend on the harvest.   

Photo by Laura Bertini ©

The Wines of Terre d’Aquesia

In the winery, we use simple but cutting-edge technologies, and we carefully monitor the evolution of each wine.