The Vinification process

In order to enhance the typicalness and the character of our wines we choose to ferment the must with local yeasts, that is, those naturally present on the grapes, and we avoid clarifications, stabilizations and filtrations.
To us, filtering means making the wine sterile, taking something away, and in general destroying the wine.
The maceration process takes place in steel vats and wooden barrels.
The fermentation temperatures are controlled through an automatic system, which makes warmer or colder water circulate in the interspaces outside the fermentation vat as needed.

We work in the respect of the product and of man’s health with extremely low doses of sulphur dioxide, which is nearly nonexistent at the time of bottling (40 - 60 mg/liter).