A terrific video on You Tube, seen here.
As it is in Italian, I'm providing my translation below. The timecode stamp marks the scene changes. As a it's a more literal translation, the English might read a bit stiff.
Giorgio Pelissero, wine producer, explains the wine production process, in successive phases at the time of harvest.
(00:00) I am Giorgio Pelissero, I am a wine producer. We are located in Treiso, one of the three communes of the production zones of Barbaresco, in the heart of the Langhe, in the south of Piedmont.
(00:21) I represent the third generation of my family, the first bottles made in our family were made by my Father in 1960, but we have always been a winery that is engaged in every phase of production, from the cultivation of the vines to it’s commercialization, as our wines are sold in nearly fifty countries of the world
(1:00) Ours is a story of Nebbiolo production. We have always and only used for the production of our wines varietals typical of our land/terroir. We use Nebiollo to make Barbaresco, we use Barbera, we use Dolcetto and small amounts of local varietals Freisa and Favorita.
(1:28) The grapes are harvested; clearly our small hills do not allow for mechanical harvest so all the work is done by hand, and once the grapes arrive in cantina, the separation of the clusters, the green part of the grapes, and the grapes, right when crushed, linked by this steel pipe, enters into the fermentation tank.
(2:06) These tanks are completely automatic, we have the ability to control temperature, to control the phases of contact between the skins and the juice, work that happens in a time frame that varies from 5 to 20 days.
(2:30) From the fermentation to the maturation, once this is completed the juice separates from the skins, pips, etc, and the solids are sent for the production of Grappa in the distillery, and meanwhile the juice is placed in these containers, where a first decantation takes place. From here follows the moment most important for the construction of a product, the moment of refinement in wood.
(3:05) A part of the wine undergoes the process in stainless steel, as I’ve shown you, and another enters in these cement containers, that are historic to our winery, that are those with which I first began to produce wine.
(3:28) After the first decantation, at times still in fermentation, at times with the fermentation complete, the wine, that has by now almost become wine, is placed in these wood containers. They are the ‘botte’ barrels, of a high quality as considered ‘botte,’ at 500 hectoliters, that serve in the refinement of the product. For the wines that we make, we use two different types of wood barrels. There are these, which lend specific properties to the wine, adapted for determined terrains, and there are others that I will show you now, that are the smaller barrels, that are used in the constitution of different products.
(4:26) For the refinement, as I was telling you earlier, we use barrels of 500 hectoliters, and also these small barrels of 250 liters. Both sizes are made of durmast oak, but each gives the wine different olfactory and gustative qualities. We uses these two different type of containers because our vineyards all have different characteristics, and each terrain brings something different to the wine. We have to be careful not to ruin that which the vines produce, and try to complement the grape’s original characteristics, maintaining them to the final glass. And so, we use the techniques/instruments that permit us to arrive at the glass with the best territorial expression possible.
(5:37) This is the most beautiful phase of production, because you are able to taste, to sense, to understand what the potentials of the product are. When the product will be released, how it is transforming, what it’s prospects are after having worked so hard in the vineyards for many months, and after the hard work in cantina, in bringing out the best of it’s potential. Here is where the refinement, the evolution takes place, and here one begins to really understand what the bottle will bring the table.
(6:11) Another important phase is the phase successive to the wood refinement, the refinement in bottle. The bottles are saved, stacked, for a period of time that varies, from 6 to 12 months, to allow for the characteristics, the components of the wine to amalgamate, integrate, and at the moment where all formats - from small to large - are released to market, they are ready for consumption.
(7:02) And in this process, we present the final product, to arrive at the bottle, and to arrive with the bottle on the table internationally. These are our wines, these are what we make, as I was telling you, Dolcetto, as a local varietal, used always in these hills to throughout the meal, from start to finish; Barbera, another varietal, a little more structured, rich, complex; Nebbiolo, the basis of Barbaresco; A wine made with the two varietals representative of our territory, Barbera/Nebbiolo, and to conclude with our most important wines, the three Barbarescos that represent in the world, the wines of our company.
*Link courtesy of Maurizio Farro.