Comparable with many of the greatest vineyards in France that follow the best practices and have an average of 6 hectares in Bordeaux, we are fortunate to have a comparable holding in the leading terroir of our region with access to the finest equipment and methods.


“To capture the flavours and aromas that nature has given us” we believe there are 8 steps by which the best wines can stand out:

Our Method Our Advantage
Optimal management of wines Greatest care taken of a manageably sized vineyard
Dilution of 10-15% of red wines  All the best manufacturers do it
Optimal harvest Smaller plots allow for faster completion of each careful process
Cherry picked harvest Carefully selected by hand thanks to the manageable size of the plot
Internal quality control Only a few producers have their own laboratory
Cold soaking (skin maceration) Convenient only for small quantities
Capture and containment of perfume Innovative considering our size
Cluster handling with great care Unusual equipment for small producers 

This is the reason why our wines receive awards in the most prestigious Italian competitions on the first attempt.

1. Vineyard Management

We believe that a quality of grape cultivation depends on:


  • Training system adopted. In our case the Guiot
  • Winter pruning with particular attention to the individual strength of the plant
  • Balanced nutrition with organic substances
  • In order to minimise the use chemical and pesticides we have developed an integrated system to protect the vines.

2. Thinning

Thinning is carried out exclusively for the reds at the onset of ripening, this is limited to about 20% of the vine for optimum growth. This is a procedure adopted by all wine producers looking for quality over quantity.

3. Timing of the Harvest


This is a very important decision based on 5 variables. There is no perfect solution, it all depends on the experience of the winemaker. 


Variable Comment
Sugar Content
Babo (ᴼbrix) measures 19 kg of sugar per 100 kg of grapes, providing a likely alcoholic content of 12.5-13%
It expresses the acidity or alkalinity of a solution on a logarithmic scale, in which 7 is neutral, and the typical acidity of Sauvignon wine, in this example is 2.90-3.10
Acidity  Grams per litre of malic and tartaric acids
Aromatic Development For whites, evaluation based on aroma
Phenolic Development For reds, when the colour of the skin suggests that tannins and other essential components are at optimum levels to leach into the must

4. Harvest with care

With a smaller plot, it is easier to harvest with greater care.

Each grape is cleaned individually to ensure maximum quality.

5. Laboratory

We are fortunate to have our own internal quality control facilities, allowing us to monitor and check the complete process from start to finish.

6. Cryo-maceration

Immediately after the harvest, the grapes are placed in a refrigeration truck adapted to stabilize the temperature.

This is another of our innovations, possible only thanks to our small-scale production (~ 1,000 bottles of Sauvignon)

The grapes are then cooled uniformly to 5 degrees, which is the ideal temperature for cold soaking.

During the cold immersion, the cold must is pressed and kept in contact with the skins to allow the transfer of more aromas and colours.

7. Containment of perfumes

Another of our innovations has been this 100% made-to-measure seal, the only one in the world, to maintain the scent.

8. Delicate management

The management of the grapes with great care is a fundamental part of the process.

This ranges from meticulous levels of hygiene and use of the most modern technologies.

For example, an underlying peristaltic pump, used by a few small producers in the region, is a pump that allows the movement of the must with much greater care.

Ultimately, it is the love of winemaking that helps produce the highest quality wines.

This is the reason why our wines receive awards in the most prestigious Italian competitions, many on first entry.