The production process

The use of manual techniques during the entire production process makes it possible to obtain wines of great quality.
Pruning is followed by the selection of buds and the management of the canopy; in late July the bunches are thinned out, so that each plant produces no more than 700-800 grams of grapes.
All the grapes are harvested in crates.
A double manual sorting of the bunches and the grapes is done in the winery.

During vinification the grapes ferment for 25-30 days at a controlled temperature, with punching the cap and pumping over done daily; the wine is then transferred to barriques, tonneaus or casks, where malolactic fermentation takes place.
At the end of this stage it is blended and returned to wood for another year of ageing.
Finally, the wine is aged 12-18 months in the bottle.