Cellar

Grapes are processed gently and with utmost care: smoothly pressed and spontaneously fermented with the natural yeast of the grapes.

The artisanal wine making takes place either in traditional oak barrels or in stainless steel tanks. For months, the wines mature with fine yeast remaining at the bottom. Before bottling, the yeast is removed stabilizing and refining the wines in a natural way.

In spring after the harvest, the estate wines are launched on the market.

Local white and area wines mature for a year on our estate.

Regarding local red and area wines, maturation takes two years in order to permit them to develop their complexity before they are sold.