Grapes release their skins, in their element.
Three extra years of aging—simplicity happens. Let it go: press, macerate, mutate, elevate. Into the cellar, from earth to oak.
An alchemical pause, perfectly poised. It takestime,an eternity: surprises happen
When you stop looking, and wait.
Each of the nine vineyards can be considered a small Cru with its own personality and character. Each one is individually harvested, vinified and stored in one or more vats. The vineyards are carefully cared for to preserve the ecosystem. The aim is to obtain healthy, strong and tasty grapes, expressions of each vintage, which give different wines over the years, closely linked to our land.
Situated on three levels with a drop system, the cellar has been designed to enhance the potential of each individual vineyard: the grapes, hand-picked in small crates, once destemmed, fall into the 30 quintal wooden vats below. Nothing is added before, during and after the arrival of the bunch, except sulphur dioxide in minimum doses.
Once the alcoholic fermentation is finished, the wine goes down to the ageing celar where we prefer the use of small barrels made of thick wood. The celar where the ageing takes place is 14 metres above surface. Here the temperature is naturally constant and the wine rests until it acquires its optimal maturity in absolute respect of our quality specifications.
Once the ageing in wood is finished, which can last for some wines over 45 months, we finalize the bottling process.
We have chosen to produce only pure varietal wine Our wines are always 100% from the vintage declared on the label. The bottles, filled by autumn, one by one, are stored in a temperature-controlled environment, until their ideal refinement. We do not intend to deviate from this way of thinking which is fondamental for our activity: we exclusively vinify the grapes of our vineyards
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