“Let time take its course.”
A traditional cellar, concrete tanks and modern equipment to ensure respectful vinification
Two barrel cellars for maturing both white and red wine.
Work in the cellar
- Depending on vintage specifics, observation and tasting
- Vinification and ageing with small doses of sulphur dioxide; “rational” use of SO2 at bottling.
- Fermentation at controlled temperatures
- Where possible, no enzymes, fining agent or other additives, no commercial yeast
- Bottling on the estate