In the Cellar we carry out the same respectful practices as we use in the vineyard.

In the Cellar we carry out the same respectful practices as we use in the vineyard. The grapes are de-stemmed and delicately crushed so that part of the grapes remains whole when transferred to the cement barrels.

The gentle pressing is followed by recuperation operations and additional delicate crushing in order to extract only the most noble part of the tannins.

We use cement barrels for the fermentation of our wines because we consider them ideal for their insolation and hygienic capacity. During fermentation, we ensure that the temperature never exceeds 25/27 degrees so that it takes place in the most delicate and consistent way possible.

At the end of the alcoholic fermentation, we keep the wine warm so as to naturally induce the malolactic fermentation, after which, the wine undergoes various aging, based on type.

Particular attention is given to the choice of the wood of the barrels, which we look to for stability, not flavor. We use barrels of 300 liter of French wood. of various aging and roasting. The barrels is chosen depending on the characteristics of the wine, and not the contrary.

Our minimal sulfite use is even noted in the bottle. This because we want our wines to be, besides delicious, digestible and healthy – we continuously follow their evolution, and keep them in best hygienic conditions so that their moderate use is a source not only of pleasure, but of physical and mental wellbeing.

/body> /html>