We employ a traditional style in the cellar.
The grapes are harvested when fully ripe and then undergo medium-long maceration using the ancient battening technique (submerged cap). This makes it possible to gently extract the tannins from the skins, keeping the characteristics of the grape intact.
The wines then age in large barrels, a symbol of our traditional approach to winemaking. During this passage they acquire complexity without being influenced by woody and toasted notes; on the contrary, the aromatic profile of the grape of origin emerges clearly as they evolve.