No dogmatism or religion, simply respect for the raw material and the work carried out upstream in the vineyard, adapting to the feel of the vintage.
Rigorous sorting of the harvest in the vineyard, then transport without crushing or maceration, in small crates. Vatting without mechanical crushing, for greater purity, with a view to preserving acidity in the face of increasingly frequent sunny vintages.
For whites, whole bunch pressing, malolactic fermentation avoided or partial, to preserve acidity. Partial or total destemming for reds: again, this will depend on the maturity of the vintage; fermentation using indigenous yeasts, gentle vatting and extraction. Pressing at the end of vatting on a vertical press.
We try to let the vintage “speak” with sincerity, without any unnecessary exogenous embellishments or artifices. We use sulphur judiciously for preservation, but also for greater aromatic accuracy and authenticity in the expression of the terroir.
Fining is extremely rare for both white and red wines and is avoided as much as possible, with no filtration for reds.
All these actions are a manual extension of the winegrowing process and are carried out in the same spirit. It is the juices that guide our actions.
