First come the vineyards, which ripen aromas and flavours over the course of the seasons, then the harvest, with methods handed down from our ancestors, but with help from friendly technology, and, lastly, fermentation, the final act, requiring perfect orchestration to guarantee excellence in the final result.
To maximise the extraction of qualities from our grapes, we use a specialised pneumatic press and cold-temperature processing, and the fermentation too is at low temperatures, using special cultured yeasts.