Annual production = 400.000,00 liters
Technologies: harvested grapes are kept in small boxes to keep them intact.
A low revolution horizontal stalk-stripper and grape-presser is used to remove the stalk from grapes.
From this point, production operations proceed differently for white and red grapes.
White wine-making process: cooling of wine must, pressing with a soft vacuum press, racking of cool must, thermo-regulated fermentation process.
Red wine-making process: the wine must obtained after pressing is transferred to a little cask for fermentation and maceration with grape skins at thermo-regulated temperature.
Subsequently there is the complete must extraction with a soft vacuum press.
According to the various types obtained, products may be bottled fresh, young or aged in barriques and later in bottles.
