We believe in minimal intervention throughout the winemaking process. We use natural yeast from our vineyards, letting the fermentation process unfold as naturally as possible. We intervene only when absolutely necessary, allowing the wine to develop its character without manipulation.

We use amphorae—clay vessels traditionally used in winemaking—to age many of our wines. These amphorae allow the wine to breathe and develop without the influence of oak, ensuring that the purity of the grape remains intact. This method helps preserve the wine’s freshness while softening tannins and maintaining its natural stability.

Our wines undergo natural fermentation, driven by the wild yeast present on the grape skins and in the cellar. We limit the use of sulphites to the minimum required for stability. While not all our wines are completely sulphite-free, we prioritize keeping the additions low to respect the wine’s natural integrity.

As part of our commitment to pure, unadulterated wines, we do not use any animal-derived fining agents during production. Instead, we rely on natural settling processes to clarify the wine, ensuring that it remains vegan and true to its origin.

Innovation is central to our process. We experiment with different techniques, such as creating white wines from red grapes (like our Blanc de Noir) and using indigenous yeasts to explore the full potential of each variety. This spirit of experimentation allows us to push boundaries while staying true to our philosophy of expressing the grape as naturally as possible.