The history and the roots of  Ca 'De' Santi Cellar, dating back to 1894, are those of the winery Heather, historic cellar of Romagnano Sesia where, already in 1870, grapes were the center of attention. This fact was known to the cellar liquor "Water of the Sesia," the name of a Spirit marc produced by the Brothers Distillery Don & C. which no longer exists.
With a past like this, we can say that our wines are now heirs to an ancient tradition, as well as labels, witnesses to Ca 'De' Santi line, a history still hidden in th frescoes of Cantina dei Santi in Romagnano Sesia.
After a profound restructuring of the entire architectural complex, now the cellar is equipped with the best winemaking technology to obtain products with high organoleptic characteristics.
From 25 hectares of vineyards wholly owned by us located in the municipalities of Ghemme, Romagnano Sesia, Sizzano, Gattinara and Briona produce, in addition to Ghemme DOCG, Gattinara DOCG, DOC wines of Novara Hills.
The methods of processing of the grapes are those that have been handed down by the masters of the old school.
The vinification of red wines is made in a traditional way at a controlled temperature and is characterized by the contact between skins and fermenting must. Taking advantage of the dissolving action of alcohol and the temperature (generally between 26 and 30 ° C), the colored pigments and tannins in the grape skins in the must pass.
The phase of fermentation and maceration generally lasts for 6 to 10 days.
After racking, the solids are pressed, in order to recover the portion of wine remained in contact with the skins, and the whole liquid mass is stored in casks, barrels, stainless steel containers for the maturation phase.
The vinification of white wine is made according to the traditional method, without contact between the skins and mash, that is, without maceration. This type of wine that is expected crushing and de-stemming the grapes (for wine-making operations common in red). Later, however, you make the draining of the crushed grapes, thus separating the juice from the fraction containing the skins.
The musts are usually praised for the best clarity and finesse. The white vinification is quite critical because there must be contact with the air in order to avoid oxidation phenomena.