Wine Cellar
Winemaking requires experience, a love for wine, finesse,
luck, and state-of-the-art equipment.
Red Wine Production
Our red wines undergo controlled fermentation on the skins in our maceration tanks. We have five maceration tanks of various sizes, all equipped with agitators and cooling plates.
The red wine must is slowly homogenized every two hours by internal agitators. This process aims to extract color particles from the grape skins and ensure a consistent temperature throughout the entire must.
After fermentation, the wines are pressed and, depending on requirements, stored in wooden barrels or stainless steel tanks.
White Wine Production
All our musts are separated from the yeast early by aeration and then fermented chilled in our stainless steel tanks.
We monitor and regulate the fermentation phase with automatic temperature control.
Subsequently, the white wines are stored for further maturation.
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