the cellar
We create the best conditions and then we let nature do its job We create the best conditions and then we let nature do its job
All operations in the cellar are geared to preserving the original quality of the grapes. It is only by working in this way that we can infuse our wine with the distinctive character of the land.
We harvest manually.
the cellar
Follow the nature flow Follow the nature flow
The grapes are then put in concrete vats to start a process of maceration which generally lasts 25-30 days, of which 7-8 are of alcoholic fermentation.
The grape must is vitalized by using flow forms.
the cellar
As long as it takes As long as it takes
The drawing of the wine from the skins is done with gentle pressing and the use of a peristaltic pump. Finally, the wine is aged in barrels for twelve to eighteen months, depending on the type of wine.
Our work, both in the vineyard and in the cellar, follows the lunar calendar.