We pursue, in the elaboration of our wines, three objectives:
The expression of the terroir, the finesse and the respect of the environment.
Our workingMethods
Agriculture Biodynamic
Green fertilizers, biodynamic compost, horn dung and silica...
Principles of Vinification
Vinified without any input of indigenous yeasts, gentle maceration in stainless steel tanks. Aged for several months in Tuscan terracotta amphorae, then rested in stainless steel tanks. Bottled two years after the harvest. Maximum 50 mg of SO²/L added after vinification, average around 30 mg.
Viticultural Methods
Ploughing every other year, gentle pruning, manual harvesting in crates
Business Methods
We prefer small traders and only work with partners on a human scale, wine merchants, restaurant owners, independents and enthusiasts.