Superior grape varieties such as Sangiovese, Merlot, Montepulciano, Cabernet Sauvignon and Pinot Bianco are in our vineyard. Only natural mineral fertilizers and a treatment according to integrated agriculture without synthetic components, guarantee high quality grapes.

In summer, we select only the best grapes and remove the inferior ones. Thus making sure that all nutrients are going to grapes that we harvest in single layer caskets. Grapes are harvested by hand. The time for harvesting is according to the level of sugar, acid and pH of the grapes as well as berry flavour and tannin content.

Before grapes are destemmed a process of quality control takes place on a selection table. Only after that stems are separated mechanically from the grapes and the crushing process takes place. Thus only the best material reaches the fermentation tanks. High quality yeast is added to ensure that no uncontrolled fermentation is taking place, thus no sugar remains unfermented.

To prevent stress we use cold stabilisation to reduce tartrate crystals in the wine. Fine residues may still be found on the bottom of the bottles. Experts know that this is a natural process and does not reduce the quality of the wine.

Secondary fermentation and the aging process take place in steel tanks, in 30 or 15 hectolitre oak barrels and in 225 litre barrique oak barrels. Bottling is done under optimal hygienic conditions by using newest technology.