The selection of only healthy and high-value grapes, and their careful processing, goes without saying. Both white and red grapes are thoroughly destemmed and fermented in steel tanks. But while the white wine grapes are pressed before the fermentation, the red wine is fermented with the skins. The fermentation takes place at low, controlled temperatures. According to the type of wine and the quality line, the young wine is finally aged in wooden casks or stainless steel tanks until it reaches its optimal maturity.
Particularly powerful and full-bodied red wines and some whites, undergo an additional refinement by means of 12 to 15 months aging in small oak barrels, known as “Barriques”.
Altogether around 750,000 bottles are filled each year, some 70% with white wines and the rest with reds.