We have taken great care to use of the latest winemaking technologies in order to produce modern wines, whilst preserving the traditional processes that increase the quality of our products.
At the unloading site, we have built a 3m-drop so that the unloading of grapes is performed directly into the vats by gravity. The absence of pumps prevents and this stage eliminates the possibility of tearing the skins or seeds, which could produce bitter tastes in the wine. The raw materials are, therefore, kept at a maximum quality level.
For the best wines, which have a very limited production, we still prefer the traditional foot-treading method. Fermentation takes place in vats with automatic temperature control, with a capacity of 10 – 20 tons. All the variables in the winemaking process, such as time, temperature, density, oenological applications, reassemblies, etc. are strictly controlled by computer, so that nothing fails at the most critical points of production.
In our high-end wines, we privilege Malolactic fermentation in new American and French oak barrels. In other wines, this process takes place in stainless steel tanks.
Malolactic fermentation (process of biological deacidification) transforms Malic Acid into Lactic Acid, making wine smoother and more exquisite. Lactic comes from the Latin word Lactis - meaning Milk, referring to a smooth and buttery texture.