OUR PHILOSOPHY IS TO GIVE THE LEADING ROLE BACK TO NATURE AND HER WISDOM BY SUPPORTING HER IN THE BEST WAY TO CREATE A HEALTHY NATURAL PRODUCT BOTH IN THE VINEYARD AND IN THE CELLAR.

PRODUCTION IS CARRIED OUT FOLLOWING TRADITIONAL METHODS THAT RESPECT THE NATURAL CHARACTERISTICS OF GRAPE FERMENTATION. WE DON'T USE INDUSTRIAL YEASTS, BUT ALLOW THE FERMENTATION TO BE CONDUCTED BY THE NATIVE YEASTS FROM THE VINEYARD. WE PUNCH THE CAP MANUALLY FOR OPTIMAL EXTRACTION OF AROMAS AND FLAVOR. WE MINIMIZE THE USE OF SULPHITES, EVEN MAKING WINE WITH ZERO ADDED SULPHITES.

FOR AGING OUR WINES WE USE ONLY HIGH-QUALITY BARRELS MADE FROM FRENCH, AMERICAN OR CENTRAL EUROPEAN OAK. DEPENDING ON THE TYPE OF WINE BEING MADE, AGING LASTS FROM 9 TO 16 MONTHS.

TO CREATE A QUALITY PRODUCT, IT IS IMPORTANT TO PROCEED WITH CARE AT EACH AND EVERY STEP, BOTH IN THE VINEYARD AND IN THE CELLAR. OUR QUALITY IS REFLECTED IN A WINE THAT IS HEALTHY FOR THE CONSUMER AND DOES NOT CONTAMINATE THE ENVIRONMENT AT ANY PHASE OF PRODUCTION.