The majority of our white wines stay for a minimum of one year in steel tanks at controlled temperature, while some white wines and all the red wines rest for at least eighteen months in oak barrels. Thanks to an environment in which there are reducing agents during the fermentation, the natural antioxidants develop spontaneously without imbalances coming from chemical or physical forcing. As a result we get genuine and healthy products, without remaining of damaging substances… just as winemakers used to do in the past.