Vinification

The grapes are harvested very early in the morning to conserve the freshness of the aroma. The grape harvest is totally destemmed and gently crushed and then pressed with a closed-cage mechanical press, to avoid oxidation of the juices. A 48-hour cold clarification is performed, then the juices are fermented at a low temperature (13-15°C) for 2 to 3 weeks in temperature-controlled stainless-steel vats. Once the alcoholic fermentation is completed the wines are racked and aged on fine lees in stainless steel vats.