ALL THE WINES
"I wanted lively and original wines that preserved all the special characteristics of the grapes and the terroir, made in the most natural way possible, without the interference of chemistry."
Alessandro Sala

COSTA JELS

The wine of the mine

Look at the project
I work in the most traditional way, safeguarding however, that which is valid that history has handed down to us, but renewing it with what modern know-how has given us.

I use different materials to produce my wines, each with different characteristics: 
Steel – Terracotta – Concrete - Wood

Steel

Steel vats have the ability to control temperatures. This makes them particularly suitable for use during the delicate fermentation of white wines. Steel is excellent for obtaining white wines of good quality which feature a pleasant crispness on the palate and therefore with sufficient acidity, with distinct, fruity and fine aromas.

Terracotta

Terracotta allows for a micro-oxygenation of the contents. This phenomenon is comparable to what happens when wooden barrels are used but with the substantial difference of the total absence of conveyed influences from an organoleptic point of view. This reflects on the evolution of the product which maintains the characteristics of the original grapes intact without bringing any type of organoleptic influence during the various oenological processes. Terracotta also has an important ability to protect the contents from sudden changes in temperature.
Concrete

The concrete egg produced by market leader Nomblot is a monobloc, cast in a single piece and without the addition of any product or chemical adjuvant, as a guarantee of quality which is Nove Lune’s primary requirement.
The special egg shape without dead angles guarantees greater uniformity in the composition of the liquid and favors the kinesis of the must. Moreover, the raw concrete surface allows a better micro-oxygenation to take place and a partial absorption of heat, lessening the risk of reduction and leaving the acidity unaltered.
Wood

The use of wooden barriques is perfect for refining wines for aging. In addition to transferring particular aromas, they guarantee a delicate oxidation that makes the wine mature. This way the different components merge and the wine becomes more complex and harmonious. Simultaneously, through this controlled evolution, the wine holds up better under storage and is more prone to aging and therefore more resistant against future oxidation. The tannins in oak contribute to refine those that are already present in red wine by interacting with them, while they give white wines a refined tannic aftertaste that they lack. I always recall with admiration my university professor of oenological chemistry who repeated that barriques are true reactors: the oxygen passes through the pores of the staves; in that area inside the barrel the tannins of the oak come into contact with wine polyphenols allowing a reaction to take place, also due to the presence of acetaldehyde in wine, which allows them to merge to form complex compounds, those that we all seek in a good red wine.
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