Our bunches are selected twice: during the harvest and in the cellar with the help of a sorting table.
Our goal is to ferment the best grapes only, so we can add a minimum amount of sulphites and avoid any other kind of human intervention with additives, clarification or filtration.
We strive to preserve the authentic expression of our wine.
The fermentation process is triggered by the indigenous yeasts that are naturally found on the grapes’ skin. The majority of our wines isn’t filtered: we prefer to decant them before bottling.
In our cellar there’s a variety of wine containers of different materials we use to vinify and where our wines age. Every year we have fun trying to experiment with different vinification processes.