A natural vinification

After picking the precious berries, the juice of the grapes is extracted with a pneumatic press and then flow by gravity in the tanks located on the low floor. Each tank matches a unique plot to preserve authenticity of terroirs.

Must fermentation and wine maturation occur in thermo-regulated stainless steel tanks. Throughout the process, we work with an oenological laboratory that assures the best vinification choices on a daily basis.

Finally, after a maturation of several months on fine lees to bring finesse and roundness to our wines, they are bottled at the beginning of the summer following the harvest.