The freshly harvested grape bunches are transported immediately to the pressing room, where we crush and de-stem.
The fresh must, skins included, is then moved over to the fermentation tanks where it begins its slow fermentation and awaits the optimal moment to be bottled.
Next, bottling and the first sealing, so that the fermentation process can be completed inside the bottles, producing an internal pressure from the naturally-occurring bubbles.
After the frozen winter months, in which the cold decants and stabilizes the wine, we move to disgorgement. In this laborious process, each bottle is unsealed and the lees (the deposits of precipitates from the aging process) are removed. The difficult part of this process is limiting the amount of wine and gas lost. However, it’s a worthwhile effort as it allows us to refine the wine and adjust its pressure.