In cultivating our vineyards, and making and developing the wines, we combine state-of-the-art technology and the very latest high-tech knowledge with traditional craftsmanship. This means we ensure the wines we produce are of consistently high quality.
In the vineyards that are mostly adjacent to each other, the work we do by hand is very important. Our agronomists and oenologists ensure we get the most from the potential of our soils.
In 2016, we produced a total of 70,000 litres of wine from 20 hectares of vineyards. This may seem small at first glance. However, we keep the yield intentionally low so the grapes will ripen evenly, the bouquets will develop in the best possible way and an intense flavour is created.
In August we start harvesting Aleatico for the spumante Lorenzo. The harvest, which goes on until October, is done by hand. The grapes are placed in small containers and carefully selected when picked.
Subsequent processing in the cellar is also conducted very carefully based on the vertical principle; the crop yield is delivered at the top and fermented on the floor directly below. In the cellar under the fermentation floor are the red wines, where they age in barrique barrels made of French oak. By using the vertical principle, we can dispense with crude pumping procedures.