Cantina

The most important aspect of our wine production is the optimal cultivation of our vineyards, which allows us to produce quality grapes, without which good wines cannot be made.To produce high-quality grapes, we feel the following conditions are important:

• Low yield per hectare: our vineyards produce on average 8000 kg of grapes per hectare
• Cultivation using natural methods. This not only gives a lower yield but also produces grapes (and consequently wines) free from anticryptogams, herbicides and other compounds which are harmful to the health. All our vineyards are of certified organic and biodynamic cultivation.
• With biodynamic cultivation the soil comes alive, and its vital equilibrium is restored.Consequently our vines can produce grapes which have been able to gather all the extraordinary richness transmitted by the terrain.
• A perfect understanding of our vineyards allows us to select the most suitable grapes for our vines.
• Determining the correct ripeness of the grapes means that the crop will be harvested at the right moment to ensure the production of a good wine.

WHITE WINES

The grapes are harvested partly by hand into crates, and in part mechanically, then very delicately pressed whole. The must extracted is decanted naturally for a day and then allowed to ferment at a low temperature for a period of between two to four weeks. The wine is then refined in stainless steel vats or in mature oak barrels, so it is not affected by the smell of the wood, and is oxygenated slowly to allow more complex wines to mature.

RED WINES

After harvesting, the grapes are DIRASPATE and allowed to macerate for a period of between 10 to 30 days depending on the type of wine we wish to produce. The fermentation temperature is checked during maceration so that the fruity characteristics of the wine are better preserved. Only then are the grapes pressed. The wine is refined in stainless steel vats or wooden barrels. We use barrels of different sizes and woods: 225litre barriques in oak; 500litre oak casks and 2,500litre oak barrels. The use of these differentwooden barrels and the assembly of the wines matured in them allows the production of more complex wines. It also respects the full fruity flavour of the wines, which would be lost with too much use of perfumed woods.