Tradition, professionalism, dedication
Our 175 hectares of vineyards are characterised by great diversity. Each is planted with the grape variety best suited to that individual terroir, and painstaking attention is paid to each vineyard, so that they will all yield absolute-quality grapes.
The beating heart of the winery.
In the winecellar, that patient work we have carried out in the vineyard becomes a quality wine.
Since the vineyards are close to the winecellar, the grapes can be crushed the same day they are picked. The red grapes are de-stemmed and crushed, and the must goes to steel fermenters to ferment, while the clusters of white grapes are gently pressed to separate out the must.
In the fermentation, yeasts transform the sugars into alcohol and CO2. In order to better extract aromas and tannins, the fermenting juice is pumped over the skins on a daily basis. The CO2 rises in the fermenting juice and pushes up the skins, creating a solid cap, which must be broken up periodically. Once the fermentation is complete, the wine is drawn out of the tank. Advanced monitoring systems are used to control every step of the process.
The last step is the maturation, a complex process that takes place inside large oak ovals that serves to improve the wine’s sensory properties. This step too requires minute attention to detail, since it is the final preparation for the grand finale in your glass.
The patient room that enriches the efforts of nature and man.
Different types of wine mature over different periods, from a few months to several years, in large oak barrels, where the wine acquires distinctive aromas and becomes more complex.
Our six bottaie (ageing cellars) house 225-litre French oak barrels and larger 550-litre tonneaux, as well as 30-hectolitre botti made of fine Slavonian oak.
Ageing is not simply a question of time. To ensure that the wines reach the highest sensory standards, our winemakers perform more than 22,500 analyses per year on the wine maturing in the ageing cellars. For us, quality is never secondary.
Bottling is a very delicate process, the moment in which all of the patient production work comes to fruition, so every single step is carried out with meticulous care. Then the wine is ready to be released and enjoyed.