VINIFICATION

Once the grapes are harvested, they are delicately transported to the cellar, where the magic of winemaking begins. The clusters are carefully destemmed, that is to say that the berries are separated from their stalk, the stem which supports them. 

For white wines, the grape berries, ready to reveal their treasures, are sent to the press. There, they are gently pressed to extract their precious juice. While for red wines, the grape berries are sent directly to the fermentation tank. The skins and seeds are used to provide color, tannins and aromas to the grape juice obtained. Here, natural or selected yeasts come into play, initiating the alcoholic fermentation. This is a crucial moment when the grapes' natural sugars transform into alcohol, releasing complex and delicate aromas. 

During fermentation, we carefully monitor temperature and sugar levels to achieve the desired flavor profile. Some wines require longer maceration, allowing the skins to release more tannins and aromatic nuances. 

Once fermentation is complete, the wines are carefully aged. Some are transferred to oak barrels, where they acquire subtle aromas of vanilla and spices, while others rest quietly in large stainless steel vats, preserving their freshness and purity. 

During this aging period, we watch over our treasure, tasting regularly to ensure the balance and harmonious evolution of the wines.

Every decision, every gesture is guided by the passion to create exceptional wines.