We want to improve day by day like a good wine, which is refined day by day, working on new challenges, proud and strong of the results already achieved.

In the winery, on the other hand, everything starts when the grapes arrive, and every year they arrive in a different way and you always have to invent something new to achieve a similar or better result than the previous year.
It starts with the pressing for white wines or the fermentation in contact with the skins for red wines.
The white wines are decanted and fermented at a controlled temperature, then they go on to winter ageing on their lees, which are shaken to give the wine its aromas (delestage). The wine remains essentially still, with the possible exception of one or two rackings to clean and oxygenate it. And the reds are finally transferred to the wooden cellar, where the Reservas can remain even for a few years.

The winemaker-winemaker is different from the farmer-winemaker. And more analytical and precise, he relies more on his own capacities of intervention and, above all, no longer follows the
seasons, because the different wines of a vintage have their own history of maturation and are also sold in several years, the winemaker-oenologist thus becomes a craftsman, with his own business secrets, eager to explain them (but to a certain extent) to his customers.
The winery has the most modern equipment for winemaking and bottling. With a total production of less than 100,000 bottles, the equipment is used on a small processing scale to accommodate
natural evolution of the different wines, accompanying them towards the traditional niche productions of Friuli and original creations well appreciated by the markets, such as IL MERLOT BIANCO or recently IL PINOT GRIGIO RAMATO.