The winery

Care, dedication and commitment are the main values for the production of high quality wines. Once in the winery, the selected grapes are transferred, after destemming and crushing, to thermo-conditioned stainless steel vats at different controlled temperatures to preserve and exalt the organoleptic properties of each individual particle. Alcoholic fermentation lasts for 10 to 12 days and then the wine is left in contact with the skins to make it richer in noble substances. Aging in small wooden casks then follows, which may even be for extended periods of time – with a first and second passage and concluding with refinement in the bottle, in special temperature controlled cellars.