The devotion to the production of great wines begins in the vineyard and continues in the cellar. Here, thanks to the activity of the oenologist and the attention of the cellar staff, the wines are processed and treated following each phase with care and passion.
The precious cellar staff, with Vittorio Dell’Uomo, tireless worker and faithful collaborator for years, Piero De Nardis and Francesco Cotichini, ensures, thanks to careful work, that all the parameters of the production process, in all the phases that have place in the cellar, are carefully respected.
The wines are produced with a careful selection of yeasts and through the application of the best winemaking techniques, first of all the “cooling technique”, which allows the preservation of the quality and sensorial characteristics of the grapes in all phases of production: from harvesting to arrival in the cellar, up to the low-temperature pre-fermentation maceration of the grape juice.
