The policy we adopted with vineyards also guides our winemaking process. We strongly believe that wine is an “earth product”, which comes from natural transformation processes that do not require any external action or manipulation. Therefore our role as wine makers is to accompany wine through its transformation and refinement processes without forcing any procedure, trying to assist and enhance its typical cru features.

The making of red wines.
The red grapes reach the wine cellar and are immediately separated. They are then made to ferment inside a steel container where maceration takes place; during this process two different ‘délestages’ per day take place in order to solve tannins and stabilize colour. After 20-25 days this phase is over and wine is taken to ‘barriques’ where malolactic fermentation is completed; it then rests on its own sediments for at least one year. The wood ‘cuvee’ consists of 50% new barriques every year and 50% barriques, which have already been used – but in one cycle only. The addition of sulphurous anhydride (always in very low proportions) is made before the summer of the following year and then kept unchanged. Once refinement inside the oak barrels is over, wine is poured in bottles where it stays for a period of at least two years before being sold.

The making of white wines.
The white grapes reach the wine cellar and are immediately separated and pressed. After a first decantation, the must thus obtained is made to ferment on its own sediments inside ‘barriques’ and stays there for approximately 11 months. The wood ‘cuvee’ consists of 25% new ‘barriques’ and the rest consists of ‘barriques’ used for 2 cycles maximum - in decreasing percentages. Once refinement inside oak barrels is over, the wine is poured into bottles where it stays for a period of at least 6 months before being sold.

Raisin wines (Picolit).
This winemaking process dates back to an ancient tradition in Friuli according to which, ever since the XVII century, Picolit was considered one of “…the most precious wines, which distinguished themselves at the courts of kings and queens all over Europe ….”
Tradition teaches us that a few days before harvesting, when grapes are still on the vine –– it is necessary to cut the shoots supporting grape bunches for a first partial withering of the grapes on the plant (this operation, in the Friuli language has been known as “tajà lis strezzis” “to cut off locks”). Then grapes are harvested and put – by one layer only - into suitable wood cassettes, half of these grapes are set up in a naturally ventilated room to wither at length - until mid December, with a decrease in weight of 60% as a result.
The must thus obtained contains a high concentration of sugars and extracts, it is made to ferment in small oak barrels, so that fermentation can continue until the following spring. It is then put together with the remaining Picolit and, after a natural static decantation, this wine is poured into bottles for a long period of slow refinement before being marketed.
It is thus possible to get a great wine endowed with structure and roundness, as well as freshness and elegant floral fragrances: features of the famous Picolit wine of Cialla.

Wines improvement in ‘barriques’, with personalized wood dosing (French oaks) and stave toasting, makes Ronchi di Cialla one of the first companies in Italy, and the very first one as for white wines (1977), which adopted this ancient procedure of natural wine stabilization.

Such company choices allow high quality wines to be obtained, wines which express their strong personality and the typical properties of Cialla cru while aging.
The work carried out in the wine cellar is dealt with by the owners with the cooperation of the wine expert Roberto Cipresso.