The cantina, which dates back to the late 19th century, along with the farmhouse has undergone reconstruction, first in the period between 1978 and 1980 and last in the period between 2004 and 2006. However, its original charm has been well preserved. Even today, the stones that line the walls are alive with tales of a great passion for good wine, cultivated through sweat and hard work, and handed down from past times to our own. Once collected, the grapes are brought to the cantina and immediately crushed. Fermentation occurs naturally, followed by pressing. The wine is then transferred to stainless steel cylinders 18/10. After a period of time, it is transferred again using hand-crafted methods. This process occurs twice, and only after a year is the wine ready to drink.

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Area: Bed & Breakfast

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