Precision in the cellar, respect for the grape
Technology and winemaking sensibility work together to accompany every wine from harvest to ageing, preserving identity, balance and expressive clarity.
Every choice in the cellar starts from listening to the grape and the vintage. Modern equipment doesn't replace experience: it makes it more precise, allowing gentle handling, temperature control and protection of musts and wines in their most sensitive stages.
For reds, gravity instead of force
Red grapes are conveyed directly into the stainless steel fermenters by gravity: the layout of the spaces reduces mechanical handling and limits friction on the fruit. Racking is also designed around gentleness, with trolleys and elevator belts replacing, where applicable, more invasive systems, before pressing and the selection of the different wine fractions.
For whites, freshness under control
After soft pressing, the must settles naturally and statically in insulated tanks with a cooling jacket: controlled temperature limits oxygenation, favours careful settling and helps avoid unwanted fermentation starts. Ageing in steel on fine lees enhances complexity and volume; for some selections, time in barrique adds depth and structure. The same rooms dedicated to ageing and packaging are managed to keep consistent thermal conditions throughout the year: a quiet but decisive control that accompanies fermentation, maturation and storage.
From the grape cluster to the bottle
- Manual harvest in perforated crates for the labels indicated in the technical sheets.
- Destemming and soft pressing, or straight to fermentation, depending on the wine.
- Fermentation at controlled temperature.
- Ageing in steel, on fine lees, or in wood, depending on the wine.
- Stabilisation, blending and bottling.
- Bottle rest before release, when applicable.
