The winery is a special place for us, the place where we “accompany” grapes all along the fantastic winemaking process.
Our main goal in the winery is "not to do too much damage" and not to spoil what nature and our work in the vineyard kindly give us.
The grapes coming from every single vineyard are pressed separately in order to let them express their unique character.
Palate is still the most reliable tool. We taste the fermenting must every day to decide the suitable maceration time of each base wine that will then age separately, before being selected and mixed in the final composition of our labels.
90% of our winery spreads out underground. The only "aboveground" area is the winemaking room where all the grapes from the harvest are gathered and kept during the different steps of alcoholic fermentation, racking and malolactic fermentation before being transferred to the underneath areas used for ageing wine.
In the rooms of wood barrels, amphoras and steel tanks, our wines are left resting at controlled and constant temperature and humidity until they are finally bottled. Wines are then left ageing in the bottles for as long as necessary in the tunnel that connects the different processing areas.