Reaching the highest level of quality in wine is only possible by starting with the highest quality grapes. Our choice of wine is accompanied by innovative techniques that take place in the cellar, to exalt the characteristics of the three factors listed above. Firstly we need to be sure about the grape Health and the collecting temperature. It is vital to harvest early in the morning if you have a very hot and dry climate, or pick it up in the second half of the day in wetharvest periods and morning mists, so that the grapes lose moisture. These small attentions, ensure, to bring in the cellar, grapes, ch, and in the first case, do not undergo oxidation, due to t he heat, and, in the second case, to obtain a dry product, and, devoid of percentages, of water, which should be to lower the alcohol value. That said, and with the product arrived at the winery, we proceed to vinification, which differs, depending lle white grapes, or red grapes. As for the white grapes we proceed immediately to the press, in order to obtain the juice. so that you can pull, the primary aromas of the grapes, their present, on the inside, to make sure that you do not have oxidation of the pressing process, we put dry i ce, that will allow ‘a cold maceration process, the peel. In this way, they produce wines with more intense aromas, fruity and defined. After which the must is put in stainless steel tanks, where it undergoes a slight fining action, to start the fermentation phase. It ‘absolutely necessary, keeping an’ accurate temperature control, to exalt, perfumes, and the characteristics of the wine. Once made the alcoholic fermentation, the wine is racked, and it is left in steel tanks, doing, so that does not start the malolactic fermentation, to preserve freshness, and acidity of the wine. For structured white, it will proceed, in a passage, of some months in oak barrels, 500 liters, so as to obtain a wine with higher structure, and, softness, and increased longevity, but above all, a greater complexity taste – olfactory. The red wine grapes is different, swing. Once again, that the grapes arrive in the cellar, is immediately de-stemmed, then, separates the stalk, dall’acino, and is pumped, in steel tanks, temperature-controlled storage. Our choice is to do a maceration, cold. The objective, of such an operation is, of promoting, in the initial phase, in the absence of alcohol, the extraction from pulp and peel,of aromatic compounds and, their precurcosi, as well as of polysaccharides, and coloring matter. This allows you to bring out the best, the portion of grapes fruity scents and feel, which will, from vegetable and green notes, with hints of freshly ripe fruit, berries and grapefruit, with hints of fruit jam. These variations of the aromatic notes, vary, depending on the different caratteristics, expressing, each type, of grapes. After the phase of cold maceration, it will proceed, to ‘gradual rise in temperature, which stazionerà, between 25/27 degrees, so to allow the start of the alcoholic fermentation. The alcoholic fermentations, of red wines, vary, depending on grape sugar concentration itself, from the composition of nitrogenous substances, which, each grape has, according to the terrain, and, to the climate, and other factors. It can be said that the great reds, fermentation will have a bit longer that the red by ready to drink, this is because, in t he grapes destined to reserves, focus more characteristic features, which will in time, finesse and valuable hints to wine,which, only the long aging, and aging in oak barrels, can elevate. Instead in the wines to be drunk young, in the fermentation, they must capture, rich, beautiful color, tannins not too aggressive, not too high alcohol content, well-balanced acidity, more fresh fruity notes, to have a wine, immediately ready, which will be marketed by a few months.