Winemaking

We harvest by hand when the grapes have reached full technological and phenolic ripeness – the moment when the seeds turn brown. The grapes are hand-sorted in the winery and destemmed.

We work in a gravity-fed winery, with modern technology and high standards. Fermentation takes place at a controlled temperature, and aging is done in oak barrels of different origins and toast levels, for complexity, for approximately 12 months.

Aging Red Wines

After barrel maturation, red wines continue their slow evolution in the bottle. Over time, the tannins soften, the aromas integrate, and the wine gains more depth, balance, and finesse.

Stored under controlled conditions, certain LacertA wines are allowed to evolve for a minimum of 5 years before fully expressing their character.

 View red wines