It goes without
saying that the
wines are handled with the utmost care.
Our guiding principle is quality, both in the vineyard and in the cellar. Our red wines ferment in temperature-controlled stainless steel tanks as must. We monitor the fermentation process on a daily basis, taking samples for analysis and also testing with our senses. Depending on the grape variety and vintage a maceration of around 14 days follows fermentation.
The subsequent malolactic fermentation and aging of the wines takes place exclusively in new, high-quality barriques of French oak from the barrel-makers Seguin-Moreau and Traransaud.
The top-quality wines mature for at least 18 months in the oak barrels and a further 12 months in the bottle before they can be sold.
Oenologist Orlando Caporro, together with his highly motivated team, is responsible for the production of these top-quality wines. The principle of quality is put into practice both in the vineyards and during the vinification process with unfailing dedication on a daily basis.
Our guiding principle is quality, both in the vineyard and in the cellar. Our red wines ferment in temperature-controlled stainless steel tanks as must. We monitor the fermentation process on a daily basis, taking samples for analysis and also testing with our senses. Depending on the grape variety and vintage a maceration of around 14 days follows fermentation.
The subsequent malolactic fermentation and aging of the wines takes place exclusively in new, high-quality barriques of French oak from the barrel-makers Seguin-Moreau and Traransaud.
The top-quality wines mature for at least 18 months in the oak barrels and a further 12 months in the bottle before they can be sold.
Oenologist Orlando Caporro, together with his highly motivated team, is responsible for the production of these top-quality wines. The principle of quality is put into practice both in the vineyards and during the vinification process with unfailing dedication on a daily basis.
