Our wines come from century-old vines and we use native yeasts from the same areas where the grapes are harvested. The fermentation of both red and white wines takes place in a spontaneous and traditional way. Each harvest, the grape bunches are de-stemmed and in contact with the skins, they will rest for 1 to 3 weeks during the alcoholic fermentation process. Then the skins or pomace are separated and the skins are pressed. Both for fermentation and aging of the wines, various materials are used, such as cement vats, rauli vats, old vats, stainless steel and old, renovated oak, most of which is not toasted.