The team working in our cellar is detail oriented and strives to combine traditional with modern methods in order to produce high quality and polished style wines.
The winery can handle about 4,5 million liters of premium wine, and the cellar includes stainless and cement vats, as well as French oak barrels.
Grapes arrive in small boxes to the receiving area, where they are hand-sorted before going to the de-stemmer. After a gentle destemming, the fruit is then sent to tanks for maceration and then fermentation for 30 days approximately. The fermentation is carried out with selected yeast at a controlled temperature. During the winemaking process, our winemaking team controls and regularly supervises our wines to ensure exceptional quality.