In the winecellar the grapes, ripe from our vineyard, undergo traditional techniques so that the finest quality wines are obtained.
In the winemaking room, the alcoholic fermentation of the musts takes place in concrete tanks , to allow regular fermentation activity. Then the new wines undergo malolactic fermentation which improves their stability and bouquet. Once the malolactic fermentation is over the wines are transferred into the steel tanks for aging where remain for 12-24 months to reach complete maturity, before will be prepared for bottling.
In the cellar the Extra Virgin Olive Oil is stored in steel containers, ready to be bottled.