It is not always easy to break with old habits and traditions: but those who have the courage to do so demonstrate flexibility and an aptitude for innovation in their wines.
In the vineyard we have rapidly replaced the old expansive training systems (Raggi or Belussi) with others that are simpler, less susceptible to diseases and fully mechanized.
In the winery on the other hand, we have introduced modern plants, replacing old iron and cement fermentation vats and related equipment with more rationalized solutions in stainless steel, in which we can apply gentle techniques to the grapes.
We have increased the use of cold in the cellar, as well as of modern biotechnology. We have renewed the pressurized tanks for the second fermentation and the stabilization and bottling lines, which are now increasingly automated.