Selected grapes arrive at the cellar, where they are processed with passion and while respecting their nature.

Vinification is a process that brings together tradition and technology. For some varieties (and also for the production of some white wines), in fact, we still use the so-called “alzata di cappello” technique, that is, brief maceration on the skins until the cap forms.

After racking, the must is ready for the inoculation of the selected yeasts, which maximize fermentation regularity and enhance the quality of the wines.

Refinement and ageing take place in steel tanks or concrete or oak barrels.