The winery
The work in the winery is guided by the principle of letting the grapes and grape juice ferment and become wine with as little influence as possible. We don’t want to interfere in nature’s own process and we don’t add anything. We are using the natural yeasts that exist on the grape skins to enable fermentation and we don’t even add any sulfite during fermentation or maturing unless deemed absolutely necessary due to an unfavourable development, i.e. excess oxidation or volatility.
The vinification is made in conical concrete tanks allowing a favourable maceration without having to batter the wine. We let the skins with the juice only so long as to give a natural protection to the vines avoiding over extraction and thereby creating a wine that is full of fruit and having a good balance between sugar and acidity.
The white wines are worked differently and after a short maceration in cold they are pressed and then the juice is vinified in oak casks having a few years of age using the natural taste of the lees to enhance the flavours and complexity of the wines.
