Expertise in
the vineyard
A simple principle: few interventions to preserve the symbiosis of the vine with nature. Therefore, manual work (pruning, pinching-off buds, turning the soil, harvest, maintaining the borders) is fundamental. Treatments are minimal, done only at night to avoid disturbing birds, bees and other pollenating insects and to reduce the impact on the environment.
If the harvest must be done by machine, it takes place also at night in order to work in a cooler temperature and without preservatives.
Expertise in
the Wine cellar
One recurring theme: making good wine should come first, followed by organically made and then, if possible, naturally made, without sulfites. At first, all the grapes are harvested at maturity and vinified without sulfites. The blends are done partially in the fields and partially in the wine cellar. The wine is tasted three times a day and analyzed twice a week to assess their evolution and choice of process.
No limits are imposed to allow the grapes to give their best. This explains the large diversity of wine we are making, always of quality in their category, whether organic or natural, sulfited or not!
