The cellar and production areas permit a respectful and careful treatment of grapes, cider and wine. An old pneumatic press squeezes the grapes gently, from here the juice flows into stainless steel tank, where it ferments, and is transferred to wooden barrels, where the wine matures for two years. After the bottling steps, the wine is given six month to rest - before its is ready for sale. For our prime wine - the house label Noema - these times are longer. Noema is a harmonious blend of cabernet sauvignon, merlot and Teran. During the maturing process the wines reach a rounded blending of fruitiness and the softening of tannins - while retaining the freshness. This results in fullness, reached at a relatively low alcohol content levels - thus very suited to accompany every meal - especially the servings containing meat and tomatoes.