Following a manual harvest, at maturity, in crates, followed by meticulous sorting, our vinification is carried out with indigenous yeasts.
The harvest is destemmed or not, gravity-fed into vats. White wines are pressed immediately after picking.
The work in the cellar is linked to the characteristics of the vintage, observation and tasting. Temperature control, air and time are our main ingredients. No additives other than low doses of sulfites.
We have chosen to make "natural" wines, 100% pure grape.
Natural wine is the true expression of a terroir, with subtle and non-reproducible aromas. It is alive, delicious, unique. It reflects its terroir and the people who cultivate it.