from vineyard to cellar


The harvest is carried out entirely by hand, the date for picking the grapes is chosen after a careful analysis of their ripening stage. The clusters of grapes are placed in small baskets to avoid squeezing which could cause oxidation of the juice. After the destemming process, the grapes are lightly pressed, then put into temperature controlled tanks.

Each vineyard has its own parcels,and each parcel its own vinification and tank. Such a rigorous selection is done in order to highlight the quality and uniqueness of each type of soil on the property.

Most wines mature in large oak barrels and a few of them in barrique barrels always paying the outmost attention not to hide the wines originality but to exalt their uniqueness.

The vineyards cover an area of 10 hectares and they produce an average of 45.000 bottles of wines a year.