On the slopes of Cori's hill lies Cincinnato's wine cellar which covers a surface of 5000 m2 and includes several stainless steel winery containers with a capacity of 100000 hl. With its state-of-the-art wine-making technology Cincinnato owns the most relevant wine-producing cellar of the area. When fully ripe the grapes are picked by the grape growers and taken to the cellar in small containers where they are assessed for quality. This is where the actual wine-making process begins. The grapes are crushed by gentle pressing to maintain their original qualities. The must is fermented at 18 °C in tanks provided with cooling jackets.
The red grapes are fermented in 7 cooled fermentation tanks with a capacity of 500 hl. A brand new cooling system producing one million frigorie is also used. The cellar holds the most reliable fining and fermentation system. The wine is then bottled using a modern 2000 bottle-per-hour equipment.
The co-operative has been involved since the beginning in the process of improving the products and promoting the cellar by developing and increasing the quality of native vines - Nero Buono di Cori and Bellone - which produce respectively Rosso dei Dioscuri and Bianco dei Dioscuri. In addition to this, the cellar produces also some organic wines.

Italian wines - Wine producers - Cantina Cincinnato
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