We harvest our grapes manually in the mornings, to take advantage of the lower temperatures. After careful selection in the vineyard, the grapes are transported to the winery as fast as possible to protect their integrity.

Once at the winery, our approach is to intervene on the juice as little as possible, but without neglecting any detail, to allow our wines to truly express their terroir.

Our white wines undergo cold soak maceration followed by gentle pressing in a bladder press and slow fermentation at controlled temperatures. For our red wines, we employ a double daily delestage to maximize extraction of polyphenolic compounds. Fermentation occurs in concrete vessels, followed by extended maceration, enhancing color and palate concentration while preserving freshness.

The winemaking process proceeds with aging in French and American oak barrels for varying time periods under controlled temperature and humidity conditions. In addition, to obtain the desired aromatic expression and texture, we avoid clarification and employ minimally invasive filtering.

Finally, our wines achieve the balance and elegance that define our style through bottle aging in our underground cellar.