After a careful management of the vineyard and a scrupulous manual selection, only the best grapes reach our  winery, here they are processed respecting the tradition, but with the help of the best technologies.

The white grapes undergo a soft pressing and the musts thus obtained ferment in stainless steel vats at a controlled temperature, on average between 12°C and 14°C.The red grapes are de-stemmed, but not crushed in order to preserve the integrity of the grain as much as possible, they are macerated until the end of the alcoholic fermentation, after which the extracting is carried out with the help of the soft press.

The wines obtained in this way are sent to malolactic fermentation, part cement part in steel; the more structured products are subsequently raised in American oak tonneaux for about 10-12 months, while the more fruity ones, after a short aging in steel are packaged.