Our winery: efficiency and modernity little gem

I finished building our winery in 2003, a few months earlier than our first official harvest. Right from the beginning it was designed to be the natural extension of our vineyards and become the beating heart of our company. Small but extremely efficient, it’s a working location more than a representation site, a place where, from the vinification until bottling, innovation and sector modern technologies join and value in a discreet way our traditions and choices.

The work in the cellar starts right after the harvest. Every year, when the new grapes arrive, I’m always there waiting for them.
I want to oversee personally the last selection of grapes and, although I trust the people who work at the sorting table, this is a phase I must follow.

From this point onwards I’m joined by other people in the refinement phase. In the first place, my son Alessandro and then Fabrizio Moltard, our oenologist. Fabrizio, as well as being an Italian leading oenologist expert, has become part of the family, we are connected by a long friendship and mutual respect that allows us to have a real and authentic relationship, made of sharing, incitement, animated conversations and great trust.

Our guidelines for refinement start from the respect of the great job that’s been achieved in the vineyard and have as a ultimate goal the bottling of only high quality wines, healthy, capable of expressing a strong distinctive character and at the same time enhance the aromatic notes of our terroir.

If we add to all this the fact that fermentation and aging are carried out only with indigenous yeasts already contained in the grape, which means without added yeasts, we can safely affirm that our wines are completely natural.