Everything starts in July with the "green harvest", during which we eliminate surplus clusters from the vines. From late August to early October the remaining clusters are harvested by hand in small crates. This process ensures that the grapes are not squeezed before being crushed, which occurs in our cellar within hours of the initial harvest.
Biological methods of mashing and fermentation of musts
The grapes are then mashed in open vats of oak or in steel tanks, depending on the type of wine. The fermentation ranges from ten to thirty days with daily pumpovers. This is followed by racking and a subsequent soft press in a vertical press. The white wines are left 3 - 5 days to ferment with the skins, without temperature control. Thereafter each wine follows a different process of aging.