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THE CELLARS

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While taking special care when cultivating our vines and with our respect for the soil and our concern for quality we also concentrate our efforts on and pay special
attention to the vinification and maturation phases.

Vinification

When it arrives in the cellar, the grape harvest is sorted to select the best bunches.
We then press the grapes using pneumatic pressure, which is much gentler than other methods and ensures that the raisin pips that make the juice bitter are not crushed.
The various fermentation phases are thermo-regulated, optimising them in order to control the strength of the red and the aroma of the white wines.
The cap that forms on the reds is broken up to provide colour, substance and tannin
in the wine.

Maturation

All our wines are matured on lees in oak barrels.
Maturing on lees is very important for us as it provides important sustenance for the wine and confers mineral quality, fatness, body and smoothness to the wine.
• White wines are ullaged to prevent any oxidation and stirred to suspend the lees
and add substance.
• The red wines are also aged on lees and ullaged only.