Felix

We like to think that every wine tells the story of the vintage it comes from. We were its witnesses.
We took part in its birth, and with pride we can speak about it—its natural origin, its need for care and love. May it bring a message of happiness to your glass.
Everyone is free to describe it as they wish, but for us it is Felix, and we cannot help but speak well of it.

The grapes come from the vineyard called Terra Bianca, planted in the 1970s, facing south-east on galestro soils and surrounded by the typical Mediterranean scrub.
They are harvested by hand into small crates and reach the vat by gravity, after a slow destemming, without passing through augers or pumps, thus preserving the integrity of the fruit.

Alcoholic fermentation takes place with no added yeasts, bacteria, or enzymes, without any forcing, for a period of about 25 days.
Throughout the entire fermentation process, manual pump-overs are carried out, and depending on the characteristics of each batch, délestage, punch-downs, and cap wettings are performed.

At the end of the process, the wine is racked, separating the free-run from the press wine, and left to rest on its lees for a period of 1 to 2 months. This very delicate operation is carried out over long periods of time to ensure excellence in the final product.

Once malolactic fermentation and racking are completed, Felix moves from steel to wood, where it rests for between 9 and 14 months, before being bottled and left to age for a minimum of 6 months.

Should the vintage prove climatically unfavorable and fail to guarantee the highest quality of the grapes, Felix is simply not produced.