The treatments are reduced to the minimum necessary to ripen the grapes in good condition. So as to work a quality product in the cellar in the following months
The respect and the exaltation of the original characteristics of the wines starts from the choice of the vine training method and guyot pruning; a change that has favored our agronomic evolution.
The balance between structure, personality and fruitiness of the wine is also fundamental in the cellar. From refinement with moderate passage in barrique to bottling. Thermo-conditioned white vinification, without early harvests, and static decantation of the musts. From the first year following the harvest, the flavors and aromas positively evolve their character.