The vineyards are always grown by the family with extreme respect for consumer’s health and the environment. There is not any use of chemical fertilizers, herbicides or toxic pesticidal treatments. The rows are covered with grass and terrain is plowed only in winter if necessary. Fertilizations are made occasionally and exclusively with organic seasoned manure. We give extreme importance to the age of the vines. We use to leave them grow following their own biological rhythms, arriving to much more advanced age, spreading its roots very deeper.

Depending on the vineyard, healthy, ripe grapes can be pressed immediately after harvest, or destemmed and left to macerate with the skins in vats or terracotta amphorae. Fermentation occurs spontaneously, without the addition of selected external yeasts. This is followed by a long aging process in large oak barrels on their own lees. Industrial yeasts have never been introduced into the new cellar, built in 2003. We have therefore succeeded in selecting a strain of indigenous yeasts that differentiate our wines year after year, making them recognizable and unique.

When we talk about wine, we mean a wine produced with no other matter but healthy and selected grapes from an enviroment-friendly vinegrowing, respecting the natural equilibrium of vineyard and taking in consideration the climate, terrain, geographical position and age of the vines. As discovered in some technical bybliography from the 18th century, in the valleys of Vipava and Collio there was a consolidated practice in fermenting the grape must with its skins for some days in open topped vats, before pressing, to improve flavour, aroma and the lasting of wine in time.