We have always been attentive to what gives us the opportunity to do what we love, our Territory.we defend the hillsides from erosion by keeping the rows grassed during the winter and sowing in alternate rows mixtures of graminaceous and leguminous plants with different micro-organisms that allow the development of a remarkable biodiversity, both above and below the soil surface.we do not use chemical weed-killers but mechanically clean the vineyard.
We adhere to agri-environmental measures to reduce the use of plant protection products and fertilisers. We intervene manually to ensure that the bunches of grapes have an ideal microclimate for ripening.We are convinced that wine is made in the vineyard, healthy vines and healthy grapes can only give an excellent product. All that remains for us is to accompany them on their journey.
Although we have always been grape producers, our winery was founded in 2014, when we joined forces to finally make our own wine from our own grapes. On the day we cut the ribbon, we thought we had reached the top of technology. Then, with the passing of the seasons, climatic changes, and a deeper knowledge of each parcel of land, we implemented the winery and the cellar with new technologies every year, allowing us to experiment with new ways for each individual grape variety, trying to express the excellence of the territory at high oenological levels. Today we basically have two processing lines for whites and for reds. The white grapes are all harvested by hand in boxes and cooled in cold storage. The grapes are de-stemmed while trying to preserve the integrity of the berries, cryomacerated for longer or shorter periods depending on the variety, and then pressed very softly in the absence of oxygen under nitrogen to avoid any oxidation. The must thus obtained ferments in temperature-controlled steel barrels. The red grapes are harvested partly by hand and partly by machine, destemmed and fermented for longer or shorter periods depending on the variety in temperature-controlled steel barrels with programmed pumping over. Once fermentation is over, a maceration phase follows. The wine thus obtained goes into steel barrels where it finishes its malolactic fermentation. For further ageing and depending on the type of wine, we refine our wines in cement, large wooden barrels, tonneaux and oak barriques. Our continuous research supported by our in-house laboratory makes us always strive to improve our products. We can proudly say that the company is constantly growing in quality and every year new resources are invested in the growth of each individual wine.
