In the cellar

Each plot of vines is vinified separately and blending is then carried out depending on the style of the wine produced.
Alcoholic fermentation using indigenous yeast lasts from 18 to 20 days. Malolactic fermentation takes place naturally.

Cold settling is carried out and the wine is lightly filtered before being bottled. The wine is left to mature in vats for around ten months.

Bottling takes place in July the year after the harvest. All of our wines are left to mature in our tufa rock cellars before being sold.

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