The grape harvest is made from the end of August to the middle of October, according to the type of grapes, respecting their natural maturation. It is made by hand collecting grapes in baskets and small trolleys that quickly are brought to the cellar to start the process of vinification.
Vineyards are located in different areas and on different types of soil. Mainly we have soils consisting of stones and gravel, well aerated with spaces deep down, made with a mixture of clay, sand and limestone.
All grapes are harvested manually and brought immediately to the winery. Fermentation is natural, no added yeast are used. The dry red wine are vinificated in stainless tanks. The alcoholic fermenta-tion goes on around for 10 days, but the maceration on the skins continues around for 10 days more. Malolactic fermentation occurs in stainless steel and then the wines are racked into large French oak barrels of 3000 lt.