We believe that the real evolution in oenology lies not in the process, but rather in raw materials: grapes should be the main characterising feature of the wines and this became the underlying principle of our philosophy. Oxygen is known to play a crucial role: it is an enemy for grapes and in the early phases of must-making, but later on it becomes essential during fermentation and ageing.

Oxidation processes closely depend on the wholeness level of grapes and on their temperature during early processing. We changed our production processes, avoiding treatments that cause the breaking of berries and stalks.

Exclusively hand-picked grapes are collected in crates and then refrigerated until a temperature of about 5 degrees, then the whole bunches are transferred to the press where they are crushed under inert atmosphere (nitrogen).

Once the resulting must is clean, after cold static settling, fermentation is started and only then the must can come into contact with oxygen for the time strictly necessary to make sure that yeasts survive. Our goal is therefore that of preserving the aromatic precursors found in grapes that, after fermentation, give rise to the different aromas making up the wine bouquet.