our winemaking philosophy
We make wines that reflect who we are, wines we genuinely want to drink and share. In practice, these are grapes harvested at just the right ripeness, for us it is “al dente”. Picked by hand early in the morning, gently received by gravity. Fermentation involves minimal intervention, with gentle extraction, very little sulfur, and finally an aging process that respects the character of the fruit.
Once harvested, the grapes are hand-sorted, destemmed or not depending on the grape variety and plot, lightly crushed, and then placed into the tanks by gravity using small movable vats. Fermentation takes place in stainless steel tanks or amphorae with indigenous yeasts. We perform one to two punch-downs per day, then press the wine using a small vertical press. Each plot is vinified and aged individually until the final blend.
We age our wines for 20 months in terracotta amphorae, as well as in barrels and demi-muids that have held two or more wines.
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