Vinification is a personal step for each winegrower. It is a moment of meeting between the work of man, the memory of a climatic year and the land information. Therefore, I do not intervene much in the wine making process. I believe that 80% of the work is already done in the vineyard. I only accompany, understand and educate my wines, without ever directing them towards a goal or an ideal. The less intervention the wine undergoes, the more it will be able to transmit the most accurate “land information” possible.

At harvest time, our grapes are pressed parcel by parcel. We look for their optimal maturity, tasting the berries, the juice and the pips are essential steps to judge this maturity. After a light settling and without sulfiting, the must is quickly poured into barrels to let the indigenous yeasts begin the fermentation process slowly and naturally.