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The vintage is done manually, selecting carefully the grapes.
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The grapes are gently dropped in the carriages and carried to the nearby cellar.
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The grapes are separated from the stalks, pressed and put in small cement tubs, with vitrified walls, where the fermentation process starts.
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Inside of the wine-making cellar: it can contain up to 340 hectolitres of wine.
The photo shows how the grapes are pressed in a hydraulic press.