Our vineyards are up to 60 years old. When harvest time arrives we select the ripe and healthy grapes by hand. Once in the cellar the fruit is immediately vinified in steel, wood barrels or amphora, thanks to the proximity of the vineyards and the cellar. We allow indigenous yeast located naturally in our region to spontaneously and naturally initiate fermentation.. Once the fermentation is complete the wine are patiently left to age on the fine lees in order to develop aromatic richness, phenolic and tannic This targeted and non-invasive oenological technique guarantees the highest quality and allows us not to use chemicals or invasive techniques to stabilize our wines.