The winery harvests roughly 2 to 2.5 million kg of grapes each year, a figure that fluctuates with the local climate. In the region, February rain can be especially damaging: the grapes, already ripened, absorb excess water, leading to diluted flavors, burst skins, and a measurable drop in overall production.
Key production details
- Annual output: Approximately 2 million liters of wine, produced without traditional foot‑stomping.
- Pressing method: A pneumatic press handles the grapes, providing a cleaner extraction compared with manual crushing.
- Premium lines: The winery offers a “single vineyard” series, selecting the best parcel of each grape variety for a higher‑quality wine.
- Barrel sourcing: All oak barrels (tuns) are imported from Italy, arriving by ship and used for aging the premium wines.
These practices illustrate how the operation balances large‑scale harvests with quality‑focused winemaking, while mitigating climate‑related risks that can affect grape integrity and flavor.
