In the vineyard, the choice is careful, with manual harvesting, in order to keep the berry intact and also with
the aim of carrying out a first sorting. Transport to the winery is carried out in 20 kg boxes, thus avoiding early
crushing of the grapes. The vinification of the reds is carried out in stone vats, using “traditional” treading, with daily
pumping-overs carried out, in order to extract a greater number of aromas and colors.