Grapes are hand-picked when phenolic ripeness and the right content of sugars are reached. These factors are highly important in determining the colour and the alcohol content of wines.

Bunches are placed into small baskets (5 kg content), and collected into a stainless steel tractors (max 20 hl) which immediately bring the harvested grapes to the winery (5-10 minutes) in order to avoid any risk of their oxidation.

Bunches are carefully checked and hand-selected on trays, and stalks are removed by a destemmer-crusher machine.

Stalks are re-used as compost to fertilise the soil with an organic nutrient material.

Grapes are loaded and then taken by conveyor belt to a tank, from where they are being pumped into neutral vats fermentation vessels where the alcoholic fermentation starts, after 1 day of cryomaceration at 6°C.

This fermentation is activated only by the natural yeasts contained on the grape skins (and not by the injection of selected yeasts) which converted the sugars into alcohol.

Grape skins are only shortly, and softly pressed they could be sent to a distillery as they are still able to be pressed again to produce another run-juice which can be fermented (wine), and distilled: this product is called Grappa - eau de vie in French- .the winein the celllar start the malolactic fermentation. This natural process converts the unpleasant bitter taste of the malic acid into lactic acid which gives wines a softer, and more appealing rounded finish. After the wine go in oak for a different period dipending from type of wine.

The aim of this careful winemaking is to preserve the expression of the terroir (soil, microclimate and so on) in all the wines this family-run estate produces.

For that, customers will enjoy the “real taste of Italian wines”, traditionally made: wines full of bouquet, complexity, and aromas more than oak taste.