Our vineyards are all owned by us, so we are lucky to have direct control of the entire production process, from the vineyard to bottling. This allows us to have a thorough knowledge of our grapes, the soil and the microclimate of each individual vineyard and to intervene only when necessary. We always keep well below the limits of intervention allowed by production regulations, our aim being to make wines that are the utmost expression of the territory, not only organic.

Our philosophy is also reflected in the work carried out in the wine cellar, where we treat grapes with great care and delicacy, meticulously tracing their path throughout the process.

For fermentation processes, we mainly use selected indigenous yeasts, micro-organisms that are naturally present in the grapes. The type and timing of ripening are established each time depending on the characteristics of each grape variety.

We have also chosen to use a delicate filtration process, with a very wide mesh to avoid breaking the molecular chains of the grapes and to preserve the integrity of the taste, aroma and colour of the wine. Small crystals can therefore sometimes be found at the bottom of the bottle.