The process of winemaking.

The work carried out in the fields throughout the year reaches its peak in mid-September with the grape harvest and the following process of winemaking.

To maintain the quality of the grapes, which are carefully nursed during growth and ripening, the grapes are handpicked and put in small crates to avoid crushing and any pre-fermentation of the must in the harvest phase. This allows the grapes to arrive in the cellar  perfectly intact and start the processing in perfect condition, that is eliminating the stems in the most delicate possible way and thereafter beginning fermentation.

The winemaking techniques that are used look to the past but from a modern perspective, the traditional fermentation methods and milling are recovered with the help of new technologies allowing us to process the wines abiding their nature, avoiding any stress and controlling the temperature.

Even the aging of wine is handled in accordance with the timing that  wine requires, letting it rest for as long as necessary in steel or wood drums, depending on their needs and completing their refining in bottles for a few more months, to being able to offer new bottles only when wine has reached its best.