In The Cellar
Soft pressing and fermentation with maceration at a controlled temperature no lower than 20 ° C and in the presence of yeasts. Storage in steel tanks at a controlled temperature always below 20 ° C trying to protect the wine with nitrogen to avoid the oxidative effect of the air.
In The Vineyard
Grapes are selected by type, origin and sugar content, each bunch is trimmed to increase concentration.
