The utmost dedication to achieving the fastest possible transfer from vine to winery.
We work tirelessly to select, analyse, test, improve and meticulously oversee every step and detail of the production process. Our experts work together in this ongoing pursuit of excellence, sharing knowledge to refine decisions with ever-greater certainty. This dynamic exchange of expertise lies at the heart of the winery, where winemakers, artisans, tasters and specialists all collaborate in an extraordinary team effort.

The vineyards, grapes and wineries on the estates are where people make the difference, where expert eyes and hands guide state-of-the-art equipment. Fermentation is a natural transformation process. Yet the very latest technology now allows us to control the process, so that the quality of the wines only improves. During the harvesting period, the grapes reach the winery within a given timeframe after picking; they are then fed into the de-stemmer-crusher, or the optical selector for Cru wines. A few hours later, the white grapes are pressed, whilst the red grapes go straight into the fermenters..
Everything is carried out quickly, under human observation.

Barriques and tonneaux made from fine-grained, medium-toasted Allier oak are used for the long-ageing reds, Liano Bianco and Colle del Re Passito. Laurento and MOMA Rosso red wines are aged in large Slavonian oak barrels.
Due to their porous nature, oak barrels allow a natural micro-oxygenation process through which the wine evolves, becoming smoother, more structured and harmonious.
The environment is kept at a constant temperature of 16/18 degrees with 80% moisture by the Air Treatment Units, providing perfect conditions for ageing.