The same sensitivity we had in the management of our organic vineyard , was also applied to our winemaking facilities and the construction work to enlarge the winery in 2006 to which we gain access through a particular “ tunnel of time”, dug in an old vat.
From our first vintage in 2003 and constantly improving year after year, our young and professional team wishes to share year after year the results of our work.
We are also using as well stainless steel vats of 4 000 litres capacity and barrels of 400 litres for selected fermentations.
Temperature is kept constant and we apply continous pump overs to assure a correct maceration.
Aging of the Barrels
In the new underground winery, the temperature and the humidity are constant throughout the year which helps preserve the wines.