The Wine cellar
When we bring the grapes in the wine cellar, they are pure expression of the minerality of the soil, the season and the varieties of our vines. We want to preserve their unique characteristics, so we avoid the use of external, laboratory yeasts during the whole process. We only use our grape’s natural yeasts.
The fermentation is completely natural; we do not tamper it with additives, such as clarifying agents. The wine is not filtered and the contents of sulphur dioxide are generally low. In this way, we preserve the ‘territoriality’ of our wine and the health of our customers.
Biodynamic farming brings great intensity of flavour to our wines, which are never the same but change, evolve from year to year; they are non-conventional, not standardized, as our territory. They have characteristics that are specific to Lucca.