In our new cellar we get the maximum fruit accurately controlled temperature in the first fermentation (alcoholic) and the time in barrel.
We produce our wines in tanks 3000-liter aerated concrete (porosity of this material allows the wine to breathe).

Then, once pressed green vertical air presses (which do not extract the excess skin), passes malolactic fermentation in French oak barrels.
We also use stainless steel tanks with a capacity of 15.000 litres and wooden vats 5.000 litres.

Indigenous yeast fermentation, stabilization of wine naturally by precipitation by their own gravity, without gelatine or eggs or any other animal product…
Precise control over adding sulphites (15%), which is half the minimum amount allowed (30%).