A traditional cellar, concrete tanks and modern equipment to ensure respectful vinification
Two barrel cellars for maturing both white and red wine.

• 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