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The winery was established in 2006 and is equipped with the latest technology required for best results.
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Grape harvest
The grapes are harvested by hand in 18kg cases, then delivered to and stored in a cold chamber to avoid any early undesired fermentation. This will aid the pre-fermentive maceration and will help achieve a balanced deposit with regard to the soil, the climate and the altitude. Once refrigerated the grapes pass through two selection tables, where they are selected by hand, cluster by cluster, to ensure they are in perfect condition before being put into the stainless steel containers directly, by gravity only, without any pumping being used throughout this process.
Fermentation
Small stainless-steel deposits holding 10.000kg and 7.500kg allow us to process the different vines of the area separately, our state of the art installations ( carbonic snow, micro-oxygenation, tanks with automatic temperature control, traced pumps in each tank ) allow us to extract the full potential of our grapes.
Ageing
During at least 12 months our wines rest in French oak barrels. The malolactic fermentation is carried out in our floor heated barrel room. Periodical batonage takes place to enhance the wine volume and smoothness throughout this period.
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