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For the winery, we have used an old warehouse that in times served as an agricultural pharmacy for the farmers of the region. In terms of technology we have installed only the necessary resources to guarantee an efficient fermentation control. The white wines ferment and age in stainless steel deposits and used barrels. The red wines ferment in open tanks or in small capacity tanks, aging for at least 12 months in used barrels. The sparkling wines ferment and age in used barrels and later go through a solera aging system. They are produced through the classic method, and after the second fermentation, they age for at least 18 months with lees contact.

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