In the cellar

Wine making

The grapes are vinified separately by variety and plot respecting the characteristics of the individual grapevines. During destemming we add only a few grams of potassium metabisulfite. After that the grapes are put into 7000 litres conical vats made of Slavonian oak where they spontaneously ferment using the natural yeasts present in grapes and in the wine cellar. We do not add any kind of additives such as enzymes, yeast nutrients, tannins, etc.   The maceration of the skins is carried out by pumping, and punching down the fermenting must according to the needs that are evaluated by monitoring the natural course of the temperature, the degradation of sugars and especially the organoleptic characteristics of the must. Racking is done at the end of fermentation to separate the grain from wine grapes which undergo a soft pressing with pneumatic press.


The young wine is left on the lees for the malolactic fermentation that occurs spontaneously in the 2000 litres oak vats. Usually, the malolactic fermentation is completed by Christmas. Afterwards the same vats and oak barrels are used for the subsequent stages of wine ageing. We do not use barriques. Stainless steel tanks are used for transferring the wine and short term storage.


The bottling is done without fining or filtering the wine after one year minimum of ageing (24 months minimum for the Reserve). Total suplhites are kept to the bare minimum,  usually less than 50 mg/litre. The selling starts after at least three months of rest (six months for the Reserve).