The Cellar
The painstaking training and cultivation in the vineyards culminates in the harvest of only the very best quality grapes. The bunches undergo further selection while they are harvested by hand, so that only the healthiest and ripest fruit is taken to the cellar. The grapes are taken to the cellar immediately and placed on two selection tables: one before destemming and the other after. In this way only healthy grapes are put into the fermentation vessels. The grapes from each vineyard undergo alcoholic fermentation separately in wooden conical vats or stainless steel vats, depending on the type of wine they are destined to produce. The different types of wine may be aged in stainless steel vats or in barrels, barriques or tonneaux. The wine is aged in bottles in a spacious temperature-controlled area before release, so that it achieves proper balance.