The quality of our wines is the result of our constant commitment and the care we take at every stage, from harvesting to ageing. Producing organic wines means thinking and adopting a green ethic, favouring the characteristics of the land and supporting only the use of traditional and natural agricultural techniques, rejecting chemical substances such as fertilisers and pesticides. The winemaking process begins with the hand-harvesting of the grapes at dawn and the careful selection of the bunches, which arrive in the cellar intact before being placed in a large stainless steel vat. The grapes are transferred by a worm into a destemming machine, which removes the stems and gently crushes them to extract only the finest and most aromatic fractions from the skin and the outermost part of the grains. The resulting paste is pumped into the vinificators, where fermentation and slow maceration of the skins take place at a controlled temperature. During this phase, the must is gently pumped over periodically to allow it to absorb all the trace elements present and to gently extract the colouring matter. Once the fermentation process is complete and the must is obtained, it is transferred to a soft press to separate the remaining solids from the liquid. Depending on the type of wine, the process is completed by passing through tanks.