Our wine-making procedure is extremely traditional and it has been never been varied since the very first vintage.

The grapes are harvested by hand and then fermented in glazed cement vats, without temperature control, and the must is topped up twice daily in order to keep the top marc moist and to obtain a slow extraction of the tannins from the skins.

After the racking off, the malolactic fermentation is also carried out using cement vats. At the end of the malolactic fermentation, our wines are stored in wooden barrels over a period of approximately two years.The wines will never be filtered and the topping-up method, without any pumps, is used for the bottling.

For the ageing of our wines we use oak barrels from Slavonia with a 5.5 to 18 hectolitre capacity and 225 litre Allier casks.