Vinification and Aging:the grapes are harvested by hand and carefully selected. After destemming they are delicately crushed and collected in cement vats.Fermentation occurs spontaneously through indigenous yeasts. At the end we proceed to the racking and to the transfer in other vats for the carrying out of the malo lactic fermentation.
Aging takes place in traditional French oak barrels of medium capacity (20 Hl) where it remains for about 12 months, then continues for another 12 months in cement tanks before being bottled.

Average prodution/year: 26.000 bottles.