September and October are busy but joyous months for us, in terms of the work carried out in both the vineyards and the winery:
the harvest begins and the grapes are brought to the winery to be lightly pressed in order to get the sweetest, best-quality must possible.
For white wines, the pomace-free must is left to settle in steel tanks for around 24 hours at 15°C, so that any rough parts sink to the bottom. The must is then transferred
into another stainless steel recipient, where it undergoes a controlled-temperature fermentation process to become wine.
For the red wines, on the other hand, the must is left in contact with the grape skins for six days of the primary fermentation, after which the new wine is separated from the skins (drawing off).
The wine is then matured in steel tanks, where it will stay maturing until it is either bottled or moved to wooden barrels.
The steel enhances and preserves the flavours, colours and aromas of the land that the wine expresses. The wooden barrels give the wine a more intense aroma, a rounder taste and some hints of spice.
The winery is open every day. We organize tastings of our wines paired with traditional local foods by appointment. Groups are welcome. Ample coach parking available.
