Since the Mid-1970s, The Company’s Business Has Turned to the Production of Botton Wines. It Owns 11 Hectares of Vines, Neatly Arranged at the Foot of the Monastery Bell Tower, Which Houses the Cellars, The Real Heart of the Company. Daily Work in the Vineyard and in the Cellar is aimed at the Constant Pursuit of Quality. The New Vineyards Are Densely Planted, I know that Every Plant Bears Fewer Grapes; The Treatment Times and Duration Are Dicted by a Meteorological Control Unit, in order to Avoid Excess and to Ensure The Grapes Are in Perfect Conditions at the time of Harvest, which is carried out by hand. Winter Pruning Leaves a Few Buds for Plant and The Summer Ones Are Aimed at Guaranteeing Perfect Insolation of the Bunches.