Il Borro is a historic estate in Tuscany’s Valdarno region, acquired in 1993 by Ferruccio Ferragamo with the vision of establishing a high-quality winemaking project. In 1995, the first studies were conducted to identify the most suitable grape varieties for the estate. The first vintage, Il Borro ‘99, was released in 2003, marking the beginning of a 30-year journey.
This path has led to a model of sustainable viticulture that excludes chemical fertilizers and herbicides, giving life to a wine that is, in their words, “not simply a product, but the expression of a culture that places it at the heart of every activity” (The Wine & Art Gallery An excursion into the Estate’s History from the Medici to Ferragamo)
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Establishing an Internal Quality Protocol
Towards an Internal Protocol for Oenological Quality Control
Achieving outstanding wine quality while preserving a prestigious historical heritage requires a thorough understanding of the product's characteristics. At Il Borro, the strong commitment to quality is rooted in close monitoring of both the fermentation and aging processes. To support the implementation of an internal quality protocol, the winery team chose a simple, fast, and reliable solution: CDR WineLab®.
Since joining the winery in 2019, oenologist Samuele Mammoli has focused on establishing a consistent internal testing routine to safeguard the identity of Il Borro’s historic labels.
Fermentation Monitoring: Sugars and L-Malic Acid
Implementing internal quality control means paying attention not only to the fermentation phase but also to the aging stage, where the wine’s defining characteristics are shaped. The first analytical step is the precise monitoring of alcoholic fermentation: the completion of this stage is critical in the winemaking process. Monitoring residual sugars enables the winemaker to make timely decisions for the next production steps. To ensure the desired outcome, the analysis of fermentable sugars is combined with another key parameter: L-malic acid.
With CDR WineLab®, winery staff can quickly and easily determine both parameters, which are essential for the success of fermentation. In just 4 minutes, the system provides the malic acid value, offering immediate insight into the progress of malolactic fermentation.
Operational Simplicity and Analytical Value in Daily Practice
Mammoli explains: "The introduction of CDR WineLab® has been a major step forward in our daily operations. Having an easy-to-use tool that allows us to monitor both alcoholic and malolactic fermentation across a wide range of wines is now an indispensable advantage."
The integration of these tests into routine cellar work has enabled direct control of critical parameters without relying on dedicated technical staff, thus improving operational efficiency.
Sulphur Dioxide Control: Safeguarding the Wine After Bottling
In a high-quality production context, it’s not enough to monitor fermentation alone. Protection against microbial contamination and oxidative degradation is equally essential. After bottling, sulphur dioxide (SO₂) plays a dual role as an antimicrobial and antioxidant agent. Since its concentration decreases over time, regular analysis is crucial for ensuring product stability.
CDR WineLab® simplifies this task with a rapid 1-minute test, eliminating the need for glassware or dedicated lab personnel.
Mammoli confirms: "Being able to determine the SO₂ content quickly and easily is vital to protect a premium product like ours, which is intended for long-term aging and preservation.
YAN Monitoring to Support Fermentation Efficiency
Another key parameter in the winery’s internal routine is YAN (Yeast Assimilable Nitrogen). Accurately tracking nitrogen levels is essential to prevent fermentation slowdown or even complete arrest. Once again, the speed and reliability of the analyses made possible by CDR WineLab® align perfectly with the winery’s technical and qualitative standards, enabling precise and timely control at every stage of the winemaking process.
Independent Decision-Making and Timely Process Management
Thanks to its ease of use, the system enables cellar staff to carry out analyses independently, without depending on external labs. This translates into a real operational advantage: the ability to make timely, informed decisions that are crucial for maintaining quality control and ensuring the success of each vintage.
Conclusions
The experience of Il Borro demonstrates how the consistent application of an internal analytical protocol enables precise monitoring of every stage of the winemaking process. From managing fermentation to controlling sulphur dioxide and yeast assimilable nitrogen, the use of reliable analytical tools like CDR WineLab® fits seamlessly into the winery’s daily operations.
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