The winery, surrounded by ancient vines, has simple, practical facilites, with capacity to produce 80,000 bottles a year, although nowadays the production is lower. It is an environmentally friendly winery, where all by-products are reused. Lees, grape marc, and washing water are sent to the distillery. The stems, together with goat manure from neighboring farms, are used to make compost and are incorporated into the vineyard as fertilizer.
We have machinery that respects the grapes: selection table, stemmer, pneumatic press and cooling equipment. We also have small stainless steel tanks allowing us to make separate wines from each plot while maintaining the necessary asepsis – a very important quality when working with yeast from the grapes and making wine without additives.
The aging unit has temperature and humidity control. The barrels are French and Hungarian oak with different capacities (225, 300 and 500 litres) and every year 20% of them are renewed. We also have 1,450-litre foudres, which we use for coupage and finishing the wines.