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After careful selection, destemming and pressing of the grapes, the must is transferred through stainless steel pipes to self-emptying vats for maceration and fermentation.

The maceration time is relatively short as we prefer intense natural colours in our winery.

The winery has a fermentation capacity of 10,000,000 litres in vats of different sizes.All the vats ar equipped with refrigeration jackets to control the fermentation temperature.

Our preoccupation with maximum quality stretches from the cultivation of the vineyard by the grower, though vinification to the very end of the process – the bottling line.

Our winery boasts the most up-to-date equipment, and we do not skimp on investment to ensure that our products are of the highest quality.

The winery has the largest cask cellar in the region, naturally temperature-controlled because of its underground location, and equipped with mostly French and American oak casks, contributing to the international recognition of our wines.


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