Whole cluster pressing in pneumatic presses. Natural cold settling (10-12°C) and slight fining with bentonite. Vinification at constant low temperatures of 14° to 16 ° C. Duration of fermentation: 3 to 4 weeks minimum. In order to preserve the natural acidity and freshness of the aromas,...

All grapes are hand picked, which enables to select the best grapes. This is a major point in the quality of our wines. After complete de-stemming, the grapes are macerated and punched down during two to three weeks to ensure maximum extraction of tannins and colour. Once the malolactic...

All grapes are hand picked, which enables to select the best grapes. This is a major point in the quality of our wines. After complete de-stemming, the grapes are macerated and punched down during two to three weeks to ensure maximum extraction of tannins and colour. Once the malolactic...

Maceration of the skins at a controlled temperature. After the fermentation, the wine decants into stainless steel tanks completing the malolactic process. Finally, it ages in wood barrels to enhance its organoleptic characteristics.

Grapes are gently crushed and the juice is left in contact with the skins for a short time. The free-run must is then extracted through soft pressing and fermented at a controlled temperature to extract the desired flavors and aromas from the grapes. The resulting wine is then aged for a minimum...

Cerasuolo d’Abruzzo is made solely from Montepulciano grapes. Cerasuolo’s tradition stretches back several centuries, with ever-changing methods and different approaches: the white vinification (with short or absent contact with the skins during maceration), the bloodletting...

Following the harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°C in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in...

The grapes undergo a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°(60°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction increases color intensity and...

The grapes undergo a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°(60°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color...

We gave extreme attention to the sanity of the grapes, which were hand picked and immediately cooled with dry ice in order to stop any possible oxidation. The grapes, which went through a Pellec mechanical selector, thus removing leafs, branches, green or difected berries. The fermentation...