Our story
Our winery
About us
We care about the quality and authenticity of our wine and our winemaking process. We prefer quality over quantity.
Machines are not welcome in our winery and for cellar work this means that all grapes are processed by hand, but also by treading for example.
We process both white and blue grapes in the same way: after treading the grapes, the mash is fermented in open vats with the skins on. After fermentation, the wines are transported naturally to agate barrels without the aid of a pump, where they are then aged on fermentation lees.
Micro-oxidation process undergoes in acacia barrels. in such barrels is slower and the taste of the wine is not affected compared to oak barrels, for example. The wines are bottled by gravity, following the biodynamic viticulture that depends upon astrological configurations, treating the earth as a living and receptive organism -similarly to ours. Our wine is not clarified or filtered, which causes a natural sediment at the bottom of the bottle.
