- We use ancestral planting methods, without any chemical weed killers, nor synthetic products of any kind.
- We practise manual harvesting, transporting the grapes in small containers, and a systematic sorting on tabletops as soon as they arrive.
- We press the grapes slowly, make the wine in barrels with regular batonnages until the end of the malolactic fermentation.
- The wine remains 18 months. 12 months in the oak barrels on lees without racking. ¼ new barrels, ¼ 1 wine barrels, ¼ 2 wines barrels, ¼ 3 wines barrels. The fermentation is completed in a vat for 6 months.
- Bottle on our property, then lightly fined and filtered.