Winemaking
Grapes are selected carefully during the harvest and individual bunches are hand picked and sorted directly from the vines, sometimes even in three passes. Maceration and pressing are done gently while applying minimum mechanical force to avoid turbidity in the must.Vinified in neutral vats, mostly of stainless steel, to preserve the fruit. Special emphasis is placed on soil management and straw compost is used to positively influence the humus balance and promote biological activity. Correspondingly, a high and slender canopy with loose distribution of shoots and clusters is sought. The removal of leaves from the interior of the vines is aimed to maximize aeration and exposure. This adds to the flavour and colour of the wines.