Once ripened, the grapes are picked and placed in a 20kg boxes, small enough to avoid the breaking of the berries. We immediately bring them to the pressing where we further select the best grapes. The resulting must ends up in fiberglass and steel barrels where the fermentation will begin. Maceration lasts for a month: this allows us to extract the maximum obtaining concentrated wines. Our wines aging is very long, the reds are bottled at least three years after the harvest. We do this to ensure that all the chemical and physical processes of the wine take place in the tank and not in the bottle. We get a clear wine that can be bottled without filtration. Yes, because we don't filter our wines, we want to keep them intact, we are sure that they will last longer. Every year a small percentage of the reserves is left to rest in the aging cellar, where we store all the vintages we have produced. An historical memory of our products useful to make ourselves and our customers aware about the evolution that these wines may face over time.