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the
vinification Built in 1980, the present vat has very modern equipment, based on a system that uses gravity and does not require unnecessary pumping. Whites wines After slow and progressive pressing, a static pressure for around twelve hours allows the must to be cleansed and then directly placed in barrels or vats to commence the alcoholic fermentation. |
Red
wines After the passage on the vibrating table to eliminate the dry seeds, the grapes are then hand selected. After desteming the grapes, juice, pulp and skins are placed in the vat for 15 to 18 days. During this time, the cold maceration and the fermentation are punctuated by several pumping-over and punching of the cap to obtain a complete and perfect extraction. Every day, three analytic controls are taken to enable the correct functioning of fermentation. Once this has been completed and the pressing of the skin finished, the juice is placed into new oak barrels and wines can start ageing in barrels for 18 months. |