Our way of making is to accompany the transformation of must into wine, intervening as little as possible in the process.
Starting from excellent grapes, we looking
that the wines express their origin, where they have been
grown, and the landscape that surrounds them.
We always harvest by hand, selecting the grapes in the field and transporting them in 12kg boxes
to the winery, where they pass a second check at the selection table.
The bunches are destemmed and the grapes are gently pressed before or after fermentation,
depending on the method and type of wine we make.
In the lower part of the cellar, the wine ages in 300-liter barrels, from French and American oak.
The finished wines are gently filtered and bottled manually.