Vinification takes place at the family’s own traditional winery, followed by maturation of the red wines in 225-litre oak barrels. The winery is equipped with a press, stainless-steel tanks for controlled fermentation and stabilisation, and large-capacity fermenters for red winemaking.
The winery building has two levels. On the lower level is the water tank; above are the winemaking areas, which have recently been upgraded with excellent insulation. During vinification, temperature is controlled via a chiller system that serves the jacketed fermentation tanks, a cold-stabilisation tank for the precipitation of tartaric salts, immersion cooling elements, a wine filter, and a semi-automatic bottling machine with oxygen removal and nitrogen blanketing.
In the small cellar there are French barrels from Ermitage and Berthomieu, renewed every 3–4 years. Barrel use for ageing is limited to maintain balance and preserve the wine’s fruit character. Bottles are stored in a climate-controlled underground space to ensure a stable temperature throughout the year.
