Natural winemaking

The cellar
The existing cellar was extended by the construction of a new and completely insulated building of 200m2, which means that we can make, age and bottle all of our production on site. This extension was constructed using stones from the vineyard.
The equipment comprises a system for automatically regulating the temperature (hot and cold) by mobile curtains.

Grape harvesting and winemaking
Harvesting is entirely manual in 20kg boxes.
Treatment of the harvest is manual without pumping.
We add neither sulfite nor yeast to the harvest, in order to allow the full expression of the ‘terroir’.
Vinification takes place in small concrete vats (50-80hl.) coated with epoxy, which encourages proper maceration of the grapes.
Fermentation temperatures are unique to each vintage and vat according to the profile of the grapes. We do not aim for maximum extraction, but rather for elegance and fruit.
Individual grape varieties may be vinified separately or together in variable proportions, in order to promote a certain complexity for future blends.
Vat fermentation can vary from 2 to 6 weeks, sometimes with several days maceration prior to fermentation, which allows the indigenous yeasts to begin working slowly and progressively. 
Devatting is also entirely manual without pumping. The must is transported to the pneumatic WILMESS press in containers

Bottling
We bottle ourselves at the property using a small gravity fed FRIEDRICH bottling machine.
We add a very small dose of sulfite – between 10 and 30 mg of SO2 per litre.
There is no clarification or filtration of our wines.
Any deposit in the bottles is therefore a natural phenomenon, which we are happy with, because it is proof of a complete and authentic ‘terroir’ wine. 
Each of our individual wines is bottled in one go.

Labels and capsules are added, and boxing up is done as and when required by deliveries and each bottle is checked to ensure there are no leakages.