Our vines are grown with supervised control.
The care that goes into the quality of our grapes is essential to creating great wines.
Everything is harvested manually as part of the estate’s desire to maintain this traditional method which is more respectful of the vines given the superior atmosphere.
Our way of making wine is quite traditional, always trying to reduce any inputs as much as possible.
The harvest, which is 100% de-stemmed, then macerates for some ten days before being put into the barrels.
The wine blends meant for bottling are then barrelled and malolactic fermentation (which marks the end of vinification and will completely drain the residual sugars and convert the malic acid into lactic acid) takes place in barrels while aging for 12 months.