Alcoholic fermentation is a natural process that allows the transformation of the must into wine. This process takes place in our cellar with a strict temperature control that never drops below 20 ° C.
Aging in barriques
After the alcoholic fermentation, the wine is decanted in oak barrels, where the malolactic fermentation takes place. Aging in small wood (24-36 months) leads to an increase in the organoleptic qualities of the wine.
After having been from 24 to 36 months in barrique, the wine is finally bottled. Great importance is given during the bottling process, the last step before the wine ends up in the hands of some “winelover”.