We have a goal: to share the beauty of our terroir, our valley and our vineyards through wine. In 2018 we finished the construction of the underground cellar, modern and efficient, which allows us to use the best technologies, process the bunches of grapes immediately after harvesting and always maintain maximum cleanliness to avoid contaminations.
A part of our vineyard – from which we produce all our wines, we do not buy grapes from other producers – hosts international varietals (mostly indigenous of the South of France) with which we investigate original interpretations of our terroir.
All our vineyards are organically farmed, with a very low use also of copper and sulphur, way below the limits allowed by EU certification.
In the cellar we follow the same principle, minimizing the intervention to restore the peculiar expression of each vintage, even the complicated ones.
During the harvest, exclusively done by hand in small bins, we pass two or even three times on each row to collect only the bunches that have reached perfect ripeness. Then we keep the various plots separate in small steel tanks. Each one will go through its individual maturation process until the moment of blending.
For ageing, in addition to steel tanks, we experiment with different types of containers and materials: concrete eggs, clay amphoras, French wooden tonneaux and small barriques, conical vats of untoasted oak.