Sun & Moon

Phases, times and methods of bottling on your own.

Dedicated to those who cultivate the passion of bottling our wines on their own

Bottling tips

Our company boasts a long tradition of selling bulk wine. At one time many families bottled our wines on their own because the custom was an integral part of the area's lifestyle. Today this way of proceeding is still present especially among those who preserve, as a personal pleasure, the taste of personally preparing the bottles for their cellar, thus celebrating that pleasant ritual, ancient and local, which from parent to child has been handed down for generations. . Our winery has always therefore been committed to providing the best wines for home bottling and to this end we would like to give you some advice to make this tradition useful and with bottles produced in-house that live up to expectations.

Recommended periods 2021 (waning moon)

from January 28th to February 10th

from 28 February to 12 March

from 28 March to 11 April

from 27 April to 10 May

from 27 May to 9 June

from 25 June to 9 July

from 24 July to 7 August

from 22 August to 6 September

from 21 September to 5 October

from 20 October to 3 November

from November 19th to December 3rd

from 19 December to 1 January 2022

Harvest 2020, Wines to be bottled (while stocks last)

Sparkling Lambrusco (Dry)

LAMBRUSCO DI SORBARA RESERVE D.O.P. (ONCE UPON A TIME) SORBARA 100%)

Grade% vol .: 11.50%
Price: 1.75 €

LAMBRUSCO GRASPAROSSA RISERVA D.O.P. (TOUCH IT) WITH BARBERA 5%

Grade% vol .: 11.20%
Price: 1.70 €

LAMBRUSCO DI MODENA D.O.P. (SALAMINO, GRASPAROSSA, SORBARA)

Grade% vol .: 10.50%
Price: € 1.35

Sparkling Whites (Dry)

PIGNOLETTO D.O.P. (PINOLETTO 100%)

Grade% vol .: 11.20%
Price: 1.75 €

WHITE COURT D.O.P. (PROS. 70%)

Grade% vol .: 11.00%
Price: 1.65 €

TREBBIANO AND PINOT EM I.G.P.

Grade % vol.: 10.80 %
Price: 1,35 €

Still Wines (Still)

PINOT BIANCO

Grade % vol.: 11.80 %
Price: 1.80 €

CABERNET - SYRAH

Grade % vol.: 12.70 %
Price: 1.80 €

General precautions

Keeping in mind that the majority of our wines are destined to sparkle naturally, it is necessary to consider carrying out all the work related to bottling in the coldest periods of the year. Considering more useful, in the jargon, the cold moons: that is of January, February, March and, if the temperatures are not higher than 13 degrees, also that of April. This is to avoid a start of the fermentation in the demijohn itself with difficult control of the wine's fragrance. After bottling, the bottles will be left to rest for at least a month before uncorking. Furthermore, it is not uncommon to subsequently record, on the bottom of demijohns first and then of the bottles, the presence of deposits and crystals, cream of tartar, symptoms of appropriateness of the relative transformation processes of the component substances which therefore occurred through correct natural passages. Then take care to uncork the wine without excessive agitation and to mix it carefully to avoid that these particles, proving genuineness and quality, excessively enter the circulation in the wine, clouding it.

Preferable procedures and general rules of hygiene.

Before setting out to bottle on your own, carefully clean the intended bottles, having previously chosen them on the basis of a good sealing capacity, especially in the presence of sparkling wines such as ours.

At the outset, it is also necessary to make sure that the demijohns have always been filled and sealed. When bottling, carry out the filling of the bottles as quickly as possible to prevent excessive oxygenation of the wine. No to rooms with excessive and invasive third-party odors: paints, smoke, solvents, etc.

Avoid, if possible, bottling in the presence of variable and unstable atmospheric conditions. Once the operations have been completed, stow the bottles in cool and basically dark rooms, strictly away from sources of heat and exhaust gases.

The choice of caps is equally crucial. The best are those of good quality cork. When obtaining them, consider that they are already oiled and of the optimal size so that the seal is perfect. The same seal must be guaranteed in the presence of plastic or crown caps.

A suggestion is also to uncork the wines by waiting at least one month from the bottling operations to allow our wine to enjoy, even thanks to a minimum period of stay in a reduced environment, of sufficient stabilization, at the basis of the development of natural processes. fermentation in the bottle.