In the cellar we do not use any chemicals other than a minimal use of sulphites. Fermentation always occurs spontaneously, even with the white wine, without added yeasts or fermentation activators. We do not use extractor enzymes, tannins, stabilizers, or other products, which, in our opinion, alter the nature of the wine. For aging, we use stainless steel, cement, barriques, tonneaux and large oak barrels. The red wines are not filtered; the whites sometimes undergo light filtration before bottling.