The winery is surrounded by our vineyards, an ideal condition that allows us to press the grapes immediately, without them having to endure for long journeys. This undoubtedly preserves the quality of the perfumes that would otherwise easily disappear due to oxidation and high temperatures that usually occur during the harvest period.
Our winery is equipped with a cooling system for the fresh must: first, the must naturally separates itself from the turbid phase, and it becomes clearer; then, we induce its fermentation by using selected yeasts.
The continuous temperature control of fermentation takes about 10 days.
The must-wine stays in stainless steel tanks until the first transfer, that occurs about a week after the end of fermentation.
During the month of December, the wine is filtered by using special filters, which deproteinize the wine. In this way, the colloids that trap the aromas are removed, making them clearly perceptible.
The next step is tartaric stabilization and further filtration before the packaging operations.
The photographs here depict our wineries, including one under construction, and part of our tools of winemaking. More photos will be added as soon as possible.
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