In the cellar, we work in a very artisanal way applying traditional methods. All wines are fermented and age in big wooden barrels. Our wines age on lees up to 12-20 months thanks to a spontaneous fermentation without enological aids, partly long skin contact and an open fermentation in vats with whole bunch grapes.
Our wines can take their time to develop fully. Little interaction and renouncing fining agents enhance elegant, puristic and age-worthy wines. Our goal is to produce wines with a strong and natural character.