Our grapes are picked by hand because this is the only way to select the best fruit and they are pressed within the next hour thanks to the proximity of the vineyards to our cellars
The stalks are removed from the red grapes which are pressed and pumped peristatically into open vats for fermentation. The cap is plunged three times a day by hand. A constant control of the temperature is key to retain at the utmost the varietal character of the grapes.
We only partially mature our red wines in small oak barrels, housed in undeground caves where the malolactic process takes place. We believe that other red wines do not need wood and are therefore stored in stainless steel.
Naturally our red wines are peacefully refined in bottle for a few months.
