They practice green manure, that is the planting between the rows in autumn of legumes, clover and other herbs that help regenerate the soils by enriching them with nitrogen. When they reach the end of their vegetative cycle these plants are chopped and mixed with the earth where they were sown and grown.
Grassing produces other beneficial effects for the soil, because it prevents surface erosion, favoring the absorption of water by the soil, and is an advantageous habitat for many species of animals and insects, natural enemies of the various parasites that infest vineyards. When the ecosystem is full of life, the vine plants defend themselves. The harvest is done manually and the grapes are selected on a vibrant sorting table where the best bunches are chosen.
Alcoholic fermentation takes place with the use of indigenous yeasts in concrete vats, where, with the help of manual pumping over, the grapes remain from 25 to 90 days.
Aging takes place in large Slavonian oak barrels for 36 months. After bottling, the wines rest in a controlled temperature and humidity environment.
