During the twentieth-century technology has made great strides in the field of the wine growing. Our company is grown together with progress, adopting each time the most modern technologies to optimise the resources and products.
 

1. PREPARATION OF WINE FOR BOTTLING
Before the bottling, wine must be subjected to a series of corrective treatments, which are meant to optimise its alcoholic content, sourness, colour, clearness and firmness.

After several procedures such as centrifugation, filtering, refrigeration and sweetening, we come to the last step, which precedes the bottling: the microfiltering. It is used to stabilize the product from a microbiological point of view.

It is already over one year since Tombacco Winery started to treat the whole production of wine with the tangential microfiltering, which facilitates the process of clarification and makes it more precise and reliable. This process not only corrects the clearness and firmness of wine, but it enables also to reduce the production rejects, to shorten and simplify the production process and, most of all, to maintain an unchanged quality standard of the produced wine as time go by.

2. THE BOTTLING
The bottling is the final step of the production and it is at least as important as wine making or the rest of wine in barrels.
We must take care of many different aspects during the bottling to avoid unfortunate unexpected events such as refermentation or the explosion of bottles.
The oxidation process of wine goes on also during the bottling and not only during the rest in barrels. Therefore it is important not to let too much air enter the bottles to limit the takeover of oxygen. After the decanting of wine bottles must be immediately corked.