Vineyards

The agronomic management is scrupulous, with sustainable practices that aim for a maximum qualitative yield.

I have always supported it, a great wine can also be made using the cellar, but great wine is only made in the vineyard.
Strictly hand-picked grapes whose yields, limited by the climatic conditions of the island, average around 80 quintals per hectare.

The vineyards are located at an altitude between 350 and 450 meters above sea level, in a climate characterized by strong temperature variations between day and night and between one season and another, the latter element capable of preserving the acidity in the grapes, the same which will allow for fresh wines with clean fruit flavours.

In the cellar the fermentations take place thanks to the presence of selected indigenous yeasts, where the malolactic fermentation takes place naturally, ensuring better microbiological stability. The sulphites are used to a minimum and, at the time of bottling, no filtration is carried out, thus keeping intact all the naturalness of each single type.