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THE CELLAR

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Concerning the red grapes, after the harvest and destemming, the wine starts its fermentation in temperature controlled inox fermenters then soft pressing, malolactic fermentation and in the end the aging in big european oak barrels.

The aging is only made in big oak barrels of 30 - 50 hl to obtain elegant wines, generous in aromas and durable in time.

The white wines aging instead, after the racking and the draining off of the lees, is made in stainless steel tanks for 6 months.

The cellar of our wine farm is dedicated mainly to the aging but also to the direct distribution of the wines bottled or bulk.