We harvest the grapes both by hand and machine. Using harvesting machines has an advantage: it allows a pre-fermentation maceration of the grapes by extracting the aromatic substances they contain. Then, the grapes are pressed in the bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.
After racking the wine, the fermentation and ageing processes take place partly in oak barrels, parlty in vats. We use a proportion of 10% new oak barrels and 35% of 1-3 years-old barrels. Through regular stirring, the contact with the oak and lees will give the wine its roundness and woody side.
The remaining 55% is aged in stainless-steel vats, to preserve the freshness of the wine.