Our basic idea is reflected in everything we do, from the field to the finished bottle. In the cellar, we care for the grapes we have looked after throughout the year and try to help them become the best they can be without changing their character. The production of artisanal wines requires careful management and remarkable precision. A philosophy that we follow all year round and that begins in the vineyards. All the grapes are harvested by hand in small cases of twenty kilos during the harvest. Once they arrive in the cellar, a second manual selection occurs because only the best fruit enters the fermentation tanks. We only use natural yeast, and fermentation occurs in open 1000-litre containers for wines with ageing potential. Instead, for wines where we want to keep the primary fruit, we prefer to use steel tanks where we are able to control the temperature. For ageing, we only use large barrels to maintain the wine’s fruit best and prevent the wood from taking over. The choice of barrels is made in close collaboration with the coopers with whom we have chosen to collaborate and who have the same artisanal philosophy as Terreno. The goal is to create a natural balance between our surroundings and those who work and live on Terreno – and to produce wines that express their terroir.