Caring for details before the grapes are picked, such as cleaning the cellar as well as the machinery, and tuning said machinery, we go on to harvest at the right time for each of the wines produced, according to maturity indices.
We conduct long macerations in the reducing environment, in order to extract the best from our grapes, trying at all times to avoid greenery. Fermentations take place at a controlled temperature, with daily pumping over and punching down.
Upon completion of the fermentation, the final mixtures are chosen. From there, the young wines are naturally clarified slightly, making an effort to minimise colour and structure loss in the wines, which are prepared very carefully.
We have a fleet of different oak barrels, different coopers and roasts, in order to get structured wines with a large variety of aromas. We renew a third of the barrels every year, trying not to keep barrels for more than 4 or 5 years.
