(From 2013 Vintage) The grapes are picked by hand in the very early morning and brought directly to the winery. In the afternoon, each single bunch is controlled, cleaned and the bunches are destalked berry by berry by hand thus keeping only the good grapes for the winemaking.
(From 2012 Vintage) All the grapes were destemmed by machine at the winery into small 2,500 liters and 5,000 liters cement vats and 10,000 liters stainless steel tanks. The grapes were then cold soaked for 4 days before yeast fermentation started, for A Lisa we use a controlled yeast called Uvaferm. The alcoholic fermentation lasted 2 weeks, using the “pigeage” or “plunging” and “pumping over” methods to extract the color and tannins.