Winemaking Philosophy

The desire to produce "clean and simple" wines in reality hides the ambition to obtain a subtle complexity, producing ever more elegant and nuanced wines. Our commitment to work with singular vineyards in different sites, with different characteristics, enables us to face the complicated task of blending with a number of ingredients on the table.

The idea of capturing the essence of each vineyard is based on an extremely uniform vinification, with few differences between the different sites and grape varieties. We call this winemaking both classical and respectful as it is minimally invasive toward the expression of the grapes.

The grapes arrive at the cellar in boxes, or small shallow trailers, having been strictly selected in the vineyard for their sanitary state and ripeness. They are destemmed and pressed in a long cycle under vacuum to avoid any oxidisation of the must.

After a day at low temperature to make the solids precipitate, the fermentation process starts in temperature controlled stainless steel vats. After fermentation, the wine is kept in contact with the lees without undergoing malalactic fermentation to keep the freshness and saltiness that make it extremely drinkable.

The wines are lightly filtered and bottled in April.