Winery

Among the sand-dunes and in the heart of the farm, lies the winery, with a 10 million liter capacity and state-of-the-art Italian wine technology that blends with the crafty essence that characterizes the firm. It comprises epoxy-coated concrete tanks, stainless-steel tanks and noble oak barrels.

-Fermentation
White grapes are cooled prior to pressing, or at times, pellicular maceration is performed during a short lapse, in order to obtain good aroma extraction.

Crushed red grapes deposit inside epoxi covered tanks. They are refrigerated to pre-macerate at cold temperatures as to extract the finest aromas and tastes, and area later vinified with selected yeasts. Post-fermentation macerations are generally long, in order to extract the best characteristics of their skin.

Preservation
The winery presently has over a ten million liter fermentation and preservation capacity (in stainless-steel tanks and epoxy-coated pools). That included the installation of new stainless-steel tanks, an underground barrel room and a stowage room, adding to the cellar.

Laboratory
A strict quality control is carried out at the fully-equipped laboratory, with state-of-the-art spectrophotometer and distillators. Besides routine analyses, both physicho-chemical and microbiological research and development studies are performed.