The fact that the new European regulations for certified organic wine allows almost all of the processes used in industrial processing, has led us to choose our own rules which are characterized by the total absence of the use of SO2, the use of indigenous yeasts, the absence of any form of filtration, clarification, stabilization of various types, and any form of manipulation such as sweetening or the concentration of the must.
The grapes are made into wine at a free temperature with long maceration, ranging from 30 days to 9 months and more. After maceration, the wine is usually aged in large oak barrels and then bottled.
The two sweet wines are obtained by drying on the ground on blankets exposed to the sun.
The vines are typical of local tradition and are the Aromatic Malvasia di Candia (white grape) and Barbera, Croatina (Bonarda), Termarina (Corinto rosa) for the red grapes.
Vej Bianco Antico 2005-2006, obtained by aromatic Malvasia di Candia grapes, around three months of maceration on the skins, aging for 15 months in Oak barrels.
Vej Bianco Antico 2007 Metodo Classico : from aromatic Malvasia di Candia grapes. First traditional method wine on wine macerated 100 days. 27 months on the lees, disgorging on 07.12.2010 and Pas dosé.
Velius Rosso Asciutto 2005-2006, obtained with Barbera (90%) and Croatina (10%) grapes, around three months of maceration on the skins and aging for 16 months in oak barrels.
Frinire di cicale Malvasia sweet wine 2009, from Malvasia grapes, sun-dried, fermented and aged in old barrels.
Il Canto del Cio' is a sweet wine made from the indigenous Termarina grape, sun-dried, fermented and aged in oxidation, full barrels, interpreted with the Solera method (2007 and 2008 vintages).