Wines

Base Wine: The grapes are cooled and destemmed. Fermentation takes place under controlled conditions at a regulated temperature, followed by rapid racking onto fine lees. The lees are stirred periodically for two to four months.

Secondary fermentation: Bottling with controlled secondary fermentation at a specific temperature and pressure for approximately 45 days. Aging on the lees for 16+ months.

Disgorging: gradual, with or without the addition of expediting liqueur and sulfur.

Base Wine: The grapes are cooled, destemmed, and macerated for up to 30 minutes. Fermentation takes place under controlled conditions at a regulated temperature, followed by rapid racking onto fine lees. The lees are stirred periodically for two to four months.

Secondary fermentation: Bottling with controlled secondary fermentation at a specific temperature and pressure for approximately 45 days. Aging on the lees for 16+ months.

Disgorging: gradual, with or without the addition of expedition liqueur and sulfur.

The cooled and destemmed grapes are macerated for two hours. Fermentation takes place under controlled conditions, and then, before fermentation is complete, the wine is aged in old 700-liter acacia barrels. The lees are stirred for several months.

The cooled and destemmed grapes undergo cold maceration for two hours. Fermentation takes place under controlled conditions, and then, before fermentation is complete, the wine ages in old 700-liter acacia barrels. The lees are stirred for several months.

Chilled, de-stemmed grapes are macerated for 30 minutes. Fermentation takes place in stainless steel tanks, followed by stirring on fine lees for a few months.

The wine undergoes two weeks of maceration and fermentation at a controlled temperature. Aged for one year on lees in a combination of 30% oak barrique and acacia barrels. The wine has undergone malolactic fermentation.

Fermentation and maceration last 12 days at a controlled temperature. The wine is then aged in acacia wood barrels, with 30% of the wine aged in oak barriques. It is aged on the lees for one year. The wine has undergone malolactic fermentation.

V-Vermut Bianco is a fresh Malvasia-based fortified wine, enriched with wine distillate and infused with locally sourced aromatic botanicals such as bay leaves, rosemary, sage, yarrow, and a variety of citrus peels including lemon, orange, grapefruit, and pear. White sugar is added, and the wine is not filtered.

V-Vermut Rosso is a macerated Malvasia-based fortified wine, enriched with wine distillate and infused with local aromatic botanicals such as bay leaves, rosemary, sage, nutmeg, almonds, cinnamon, and vanilla. The red color comes from the addition of red wine. White sugar, muscovado sugar, and caramel are added, and the wine is not filtered.