Winemaking, even if with innovative systems and machineries, respects the tradition, following the right crush time, the fermentation and the decanting. Each grape is treated with different methods, based on the wine type. Red wines ferment for a long time, white and rosé ones are decanted in less time to reach a delicate colour.
The method for storing wine is the oldest in the world: the cold. This choice has been very important for our company that has invested a lot of human and economic resources to offer a handmade product without chemical and physical treatment.
The peculiarity of our wine is that it does not give a headache or a stomach ache; that is why it can be defined as natural. The only critical aspect is the accurate conservation required. Each vat in our winery is cold, through a cooling system, activated 24 hours a day, to maintain wine at 10°C all the year.