Our winery, Cantina Cheo, is in Vernazza, not far from the monorail train used to transport the harvested grapes down from the vineyard. Here we carry through the entire production process of our wines: from crushing the berries, to fermenting and refining the must in steel vats, to bottling the wine itself. Its proximity to the vineyard allows us to rapidly process the harvested grapes and avoid oxidation from the very start. Once the pneumatic press is filled with the crushed grapes, we proceed with a soft pressing that fully preserves original flavours. The must is then transferred in a series of steel vats, cooled by a refrigerating system, and left to set and ferment. A smaller room hosts the wooden barrels in which we refine our red wine and Sciacchetrà, respectively for one and two years. An annexe is currently undergoing restoration and will be eventually used for wine tasting, while another cool and naturally ventilated storeroom, not far from the main body of the winery, is used to dry up the Sciacchetrà grapes.
