Winemaking philosophy: high-quality but natural wines

In the winemaking cellar we reject the use of any additives or of physio-chemical procedures that could change the natural characteristics of the grapes. To put it another way, the only ingredient in our wine is grapes, although we use SO2, but in very minimal amounts. Why all this? Because if we do the right thing in the vineyard through the year, the grapes will then arrive in the cellar at the correct state of ripeness and health and will not need any covering or masking of defects.

The wines are not filtered, since rackings are enough to clarify the wine.
To use chemical procedures is easier and faster.

Putting out one’s best efforts so that the fruit goes through the process of transformation into wine is, even in the best conditions, a delicate process and requires considerable experience and sensitivity.

This is the working method of the artisanal winemaker; the wines will not be photocopies of each other year after year, because the grapes have different qualities each year, depending on the various weather conditions.

At times, the consumer may notice a sediment on the bottom of the bottle; this is quite normal if the wine has not been subjected to excessive filtration, since such procedures not only remove particles but also strip the wine of substances that contribute to the character of the wine.