Natural Wine

We love to define our wine as fermented grape juice: fermentation
is spontaneous, with no additions or filtration.

Our harvest is carried out entirely by hand, respecting the ripening stages of each grape variety. Once harvested, the grapes are brought to the winery, destemmed and crushed, and the resulting must is poured into stainless steel tanks where it begins to ferment naturally, thanks to the presence of indigenous yeasts.

For red wine, fermentation occurs with the grape skins and lasts for several days. After racking, the wine matures through the winter season in stainless steel.

Rosé fermentation precedes that of red wine and is carried out “white,” meaning without the presence of grape skins. In late spring, the wine is bottled. Over time, it undergoes unexpected evolutions due to its vitality, as it is rich in beneficial microbial flora.