Pressing and removing grapes from the bunch is done in sophisticated stainless steel machinery that can vary the speed and intensity of pressing. Fermentation takes place only in stainless steel vats at a constant temperature. Ageing is surely one of the most important moments for wine. The use of French Oak allows to find a good balance between the oaky taste and fruit, giving to the final product a harmony of sensations both in taste and smell. During this delicate phase, wine-making is sustained by laboratory analysis and tasting. After the bottling, wine is stored in cellars with controlled temperature so wine never rises above 17° C, even in summer.
As a result of all these efforts we have a product of high quality that evolves constantly in the pursuit of excellence, harvest after harvest.

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