The cellar is the place where the finest grapes, ripened over months in the vineyard, are turned into wine. In autumn, following the harvest, our oenologist Stefan Filippi has the ingredients he needs to begin his work.
The white grapes are carefully pressed, with the must slowly fermented in stainless steel tanks and matured for several months. Aroma, freshness and juiciness are all prominent characteristics.
The red grapes are stripped of their stems and fermented, making sure all of the precious qualities of the berries are present. Carefully selected oak barrels allow the young red wines to mature to completion. Special attention is given to the development of the fruity notes typical of the location and variety.
Our top-of-the-range wines, full-bodied and with plenty of character, are skilfully matured for up to one years in barriques and thereafter finished in the bottle.
The controls and analyses performed in our own laboratory, combined with decades of experience, guarantee that our wines set the standard in all quality classes.