Our wines

The harvest, from mid-September to mid-October, is carried out separately according to the perfect maturation of each vine; it is hand-made with the choice of the best bunches in the vineyard, which are transported in the cellar in small boxes.

The crushed grapes from the destemmed grapes ferment naturally with indigenous yeasts, without the addition of selected yeasts, and macerate for about 15 days in steel fermenters. The reassembling system, associated with the delestage, for the sprinkling of the must-wine on the marc cap, allows to modulate the intensity of maceration according to the fermentative vigor.