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The vintage

Vines are treated exclusively with antiperonospora and antioidium trough copper and shulpur sulphate. No parasiticides and anti-mould are used.

The arrival at the cellar


When the right ripening level is reached, grape harvesting begins. Grapes are carried in small cases to avoid trauma which would lead to an anticipated fermentation without control.

The soft pressing
The vinification is made through a pneumatic press at low pressure (0.2 atm for the "selection"). The obtained must is immediately lowered in temperature to favour the first sedimentation before the beginning of the fermentation.

After 24/36 hours the first dregs removal occurs and the fermentation begins at a controlled temperature of the must, with the inoculation of the selected yeasts.
During the following three months, the wine is continuously decanted and then stabilized (maintained for three days at -3° C) through tartrate fall.

The bottling, in March, guarantees:
no sediments
no re-fermentation in the bottle