The winery rises next to the headquarters. It was created converting an old warehouse, in compliance with all the hygiene and food processing standards. The winery is only a few hundreds of metres away from the vineyards, which means that the raw material can be processed immediately, avoiding unwanted oxidative processes. From a structural and technical point of view, there is nothing too complex, because I believe that the oenological craft does not require complicated practices. Just simple guidance in alcohol fermentation and must/wine temperature control in the various production stages. Nothing else.
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