Harvest The first step of the wine production cycle is the harvest. We do it as someone can say in an "Ancient" way, exclusively by hand. This type of harvest is much more accurate as it used to be, as it allows you to make a choice of bunches to be picked based on the ripeness and integrity of the berries. The crushing of grapes After the harvest, we proceed to the pressing. We don't do it like they did a long time ago when farmers crushed grapes in barefoot bins. Today, immediately after the harvest, we carry out the soft pressing. This very gentle crushing makes it possible to extract the "first drop" juices which will be the essence of our best wines. Then comes the fundamental step in the production of our white wines: decantation. RED WINES WHITE WINES Immediately after the harvest, we carry out the soft pressing using a mechanical crusher for a perfect and delicate separation of the berries and the stalks in order to maintain a high level of quality of the crushing. The must with the skins is immediately transferred to the large tanks Fermentation The fermentation can last around 15 days, but it can also be prolonged when it comes to more complex wines. It is during this biochemical process that the sugar contained in the must gradually transforms into alcohol and carbon dioxide. Vinification of white wine Vinification follows a different procedure depending on the type of wine to be obtained. If the must is not fermented, we have sweet wines. To obtain dry wines, the must already separated from the marc is left in total fermentation (0 sugars) then filtered. To obtain rosé wines, without a doubt, we do not mix red wine with white wine, but we keep our process secret. Vinification of red wine Red wine is obtained by fermenting the must as a result of the maceration with the skins, which release the typical red color, as well as tannins, seeds, and once, stalks. Today, the stalks are removed much earlier, otherwise they would release the classic tangy taste, called "green". Racking and aging only for red wines It consists in decanting the wine, purified from the solid residues and the marc that remain at the bottom of the tanks, into the barrels, where a second fermentation and a further transformation of the residual sugar takes place. All this, takes place at a temperature of around 22 ° C. At this point, the red wines are ready to be bottled, and for some the aging begins, which can last from 1 to many years depending on the result we want to obtain.