The cultivation of vines is traditional, with a green cover crop or grass left on every second row. Guyot pruning, removal of sucker shoots and manual leaf stripping, fertilization and sustainable pest management.
The harvest is done manually or mechanically depending on the product.
The cellars have been renovated and upgraded regularly since 1980 and are now equipped with a pneumatic press, stainless steel tanks, a system of temperature control and barrels.
This equipment allows the team to control fermentations and maturation and to showcase the wealth of raw material.
Efforts continue to optimise the quality of the wine right upto bottling and include a modern presentation of the wines. The latter is very important because individuals, wine shops, restaurants, retail and export account for about 75% of production.