The winery

In the winery, technology goes hand in hand with tradition: alongside the most modern operations, efforts have been made to incorporate traditional winemaking systems.
Over the years the winery has been equipped with the very latest equipment, with a preference for the use of stainless steel in contact with the product to avoid the release of heavy metals. In order to guarantee the stability of the product up to the table, avoiding the use of chemical additives, various technologies have been adopted, such as cold tartaric stabilisation, tangential filtration and microfiltration.
The grapes, produced exclusively on the estate, are crushed and immediately cooled to avoid dispersion of the varietal aromas. Soft pressing results in very low yields of free-run must and all fermentation takes place at a controlled temperature.
The production of semi-sparkling wines involves re-fermentation in autoclaves for prise de mousse, followed by cold stabilisation for a period of at least two months, which is often extended to more than six months to improve refinement.
Bottling is carried out using a sterile and cold process, thus guaranteeing microbiological stability and preservation of the prise de mousse. The bottles produced in this way are stored at a constant temperature until sale.