The processes of vinification used are anything but damaging to this natural product. They in fact, merely assist in the exaltation of the grapes' potential, whether it is already obvious or just hinted at, to determine the characteristics the future wine. The majority of the people, if not all, involved in the various phases of the productive cycle of the wine are convinced that a fine wine is produced principally in the vineyard and that the right technology merely offers intelligent support to do the rest. Having said that, the most important operations in vinification, distinct for wine, are as follows:

•White wines

Grape pressing; brief maceration or cryo-maceration with grape skin; gentle pressing with membrane presses; static removal of must sediment, the starting up and management of fermentation under rigid thermal control of temperatures of about 20° C for the production of still wines; resumption of fermentation in autoclaves for sparkling wines; stabilisation; sterile bottling at cool temperatures.

• Young red wine

Carbonic maceration of whole bunches of suitable red grapes for about ten, twelve days; subsequent removal of grape stalks and brief maceration with the grape skins; gentle pressing and subsequent fermentation at a controlled temperature; stabilisation; sterile bottling at cool temperatures.

• Red wines

Removal of grape stalks; traditional maceration and fermentation with submerged cover; drawing of wine from vats; gentle pressing of the marcs; completion of fermentation; storage and optimum maturing of the wines in small, large, inoxidizable or glazed receptacles, barrels or barriques, according to typology, structure and the market the wine is destined for; verification of the parameters of stabilisation, sterile bottling, refining in bottles and marketing. Tests are also being carried out on barriques for white wines.

• Laboratory

In the laboratory, through the constant work of a chemical analyst guided by an oenology specialist, checks are carried out of the whole of the production process, from the delivery of the grapes to the bottling of the wines, from checking that the hygienic-sanitary requirements of the machinery are respected to the checking of the cleaning and sanitation products for oenological use, to the determining of the principal properties of the wine. There are also agreements with external research and specialist laboratories for additional analysis, such as enzymatic, gas-chromatographic, as well as testing with atomic absorption and for epifluorescence. These laboratories are also authorised to release the official certificates when requested or deemed necessary.