The Vineyard

The vintage is done manually, by people who have long been experienced in this craft.
The grapes reach the winery in boxes of about 15kg, where they are carefully chosen,
crushed and destemmed.

Then, they go into fermentation in stainless steel vats, with a capacity of 8,5 tons of
grapes, which are equipped with a cooling system for an optimal control of fermentation
temperatures.

Fermentation takes place in about eight days, with 3 or 4 daily pumping.
When this phase is completed, the wine is removed from the masses to tanks, also made
of stainless steel, with a capacity of 10 000 litres each.

From the wine thus produced, only the best lots are selected. Afterwards, they go
through the secondary fermentation and maturing process, which takes 6 to 12 months,
according to the criteria of our brands, in French and American oak barrels (225 litres
each), for a guaranteed fine evolution of the wine.