About
Our Cellar
Harvesting
The grapes are harvested exclusively by hand, with careful selection directly in the vineyard. They are placed in a single layer in wooden crates (plateaux).
Once in the winery, are stored in the drying loft (‘fruttaio’) where temperature and humidity are carefully monitored.
Drying
Begins on the same day as harvest and lasts from 100 to 120 days.
Grapes and facilities are checked daily.
Cellar
Our cellar is equipped with everything necessary for the production, vinification, and commercialization of our wines: from the crushing and destemming line to the traditional and natural drying rooms with control capabilities, fermentation and aging tanks, to the barrel cellar featuring preferred 5hl tonneaux and large 25hl casks.
After drying, a soft pressing is carried out, followed by fermentation in tanks for 7 to 12 days, maintaining controlled temperatures.
Depending on the wine, aging takes place in steel or wood, using large barrels or tonneaux. Once bottled, wines rest for 3–6 months before release.
Storage
Crushing and destemming line, traditional natural drying rooms with climate control, fermentation and aging tanks, barrel room (mainly 5 hl tonneaux and 25 hl large barrels), bottling and labeling line, storage warehouse.
