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THE WINERY

The new winery’s cellar was built in 2014 and it is equipped with state-of-the-art eco-friendly systems, it contains winemaking vats of 50 hectolitres and truncated cone shaped maceration vats of 25 hectolitres, as well as barrels and a modified atmosphere bottling plant (inert gas: nitrogen).

Vinification apparatus and methods:

stainless steel winemaking vat with a capacity of 50 hectolitres, truncated cone shaped vat of 25 hectolitres and vats of 7 hectolitres for microvinification and must inoculum preparation.

We use our indigenous micro-flora from the vineyards and/or selected yeasts.

Winemaking Techniques:

maceration, manual punching down of the grape cap (pomace/marc pressing), pumping over and délestage, racking, bâtonnage (lees stirring).

Maturation and aging:

barrels (Slavonian oak/capacity of 25 hectolitres), tonneaux barrels (chestnut from Mount Etna), stainless steel, truncated cone shaped vat of 22 hectolitres.