How do we work in the cellar ?
We maintain the highest quality standards also in the cellar. This means the best possible care of the grapes prior to pressing, temperature controlled fermentation of the white wines in stainless steel tanks, and bottling only after optimal fruit aromas have developed. Good things take time, and this is especially true for the site wines, which can be matured in large wooden barrels for up to one year. The great red wines remain on the lees for some time following fermentation and, after the malolactic fermentation, are stored for at least 18 months in French barriques so that they can develop their complex aromas and flavours.
