The winegrowing is organized in a traditional way. 

Our grapes are harvested during the night and early morning in order to preserve aromas and avoid oxidation.

Long skin maceration above the juice extraction.

The pressing is one of the most important and hardest steps, to get  good quality wines.

We press our grapes under nitrogen, to preserve aromas, freshness and to avoid the browning of juice.

After cold setting, comes the clarification which allows to separate the juice and bourbes.

The wine is aged at least 3 months, in stainless steel tanks and concrete tanks.