Experimental sciences are combined in perfect harmony in order to obtain a precious wine in a few days. Sugar changes into high volume alcohol due to a complex chemical process and this generates aromas and colours coming out of the skin of the fruit. This mixture of alcohols will give birth to this organoleptic phenomenon –the WINE. Some people may define it as something more than a mineral and as something less than life.

Wild yeasts coming out of the soil and out of the vine, thanks to the proper temperature and the proper time for alcoholic fermentation, will be responsible for the transformation. First, the fruit will have tumultuous alcoholic fermentation and then it will have a quieter one that will make all the sugar disappear. The stainless steel tanks where this process takes place have been assured in terms of hygiene, temperature and microbiological accidents prevention. The cap-plunging, the delestage, and the pumping over, will make the must circulate over the cap, made out of skins. All this will get the best proprieties out of the skins of the grain, which are the most distinctive features of the fruit.

These qualities will enter the must on its way to the wine. Such qualities are: polyphenol, aromas, colours. When wild yeasts stop working, other elements, no less important for the wine, take over –dairy bacteria. This first wine undergoes a slow malolactic fermentation that polishes and softens the notes and the flavours that contain the new born wine. This process prepares wines for its ageing, when all the components show their best qualities in oak barrels through slow oxidation, quietness and silence. Periodical racking takes place in this process as well, in order to eliminate the dregs, so the wine will be perfect when it reaches the bottle.