The grapes are harvested by hand and placed in small boxes. As soon as they arrive at the production facility they are softly pressed. Maceration takes place at low temperatures and lasts about 6 hours. The fermentation takes place at controlled temperature in stainless steel tanks. The wine, then, rests throughout the winter on its fine lees, then to be bottled in the following spring.

The grapes are harvested by hand and placed in small boxes. As soon as they arrive at the production facility they are softly pressed and the juice is subjected to a static clarification. Fermentation takes place at controlled temperature in stainless steel tanks. The wine, afterwards, rests throughout the winter on its fine lees, to then be bottled the following spring maintaining an unmistakable aroma, freshness and flavor.

Alto Adige Pinot Nero Riserva Ars presents a rich, mature, round, silky and elegant tannic structure with characteristic scents of brushwood, red berries and cherry, accompanied by delicately spicy notes and vanilla.

The grapes are harvested by hand into small crates. Upon arrival in the cellar, the stalks are removed, taking the utmost care to eliminate them gently, respecting both the grapes and the stalks. The grapes then ferment in temperature-controlled steel tanks. The must is pumped over regularly to ensure contact with the skins and extract all their aromatic substances and colour. After medium-length maceration, part of the wine remains in steel and part is transferred to French oak barrels of different sizes and age. The wines are blended approximately 12 months later. Bottling takes place after about four months and the wine is ready to be released for sale after at least another four months in the bottle.

Our Chardonnay comes from some of the oldest vineyards on the estate. The grapes originate from two separate vineyards, one located on the Salorno plain and the other next to the cellar, at an altitude of 600 metres.  For both, the vine training method is the Trentino pergola, managed with meticulous regulation of production.

The freshly harvested grapes undergo soft pressing. This is followed by maceration on skins for about six hours. Fermentation takes place in temperature-controlled stainless steel tanks. The wine rests on its fine lees throughout the winter and is then bottled the following spring. Pale pink, floral and fruity, it is excellent as an aperitif and accompanied by fish-based starters.