The Cellar

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.

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.

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.

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