Winemaking

The winemaking process detaches itself from industry, and honouring tradition. The grapes are brought to the press as quickly as possible to prevent oxidation. The grapes go directly to the pneumatic press. After a gentle pressing, the juice remains in the vat for some hours to let the particles settle to the bottom of the vat. After the racking, we leave the wild yeast making the fermentation.  Temperatures are maintained around 20 to 24 degrees to preserve the intrinsic characteristics. Then the fermentation start for about 1 to 2 months. We keep the wine on the lies in tha tank for a minimum of 6 months before the bottling.