Before the cellar
We compost stems and pomace, use legume and grass cover crops and encourage beneficial insects. The aim is to build soil and reduce dependence on treatments.
During fermentation
Temperature control and gentle extraction do not erase place; they protect the fruit that arrives from the vineyard. Malolactic fermentation is completed when appropriate to style and vintage.
Steel, filtration and sulphur
Stainless steel avoids overlaying oak. Light pad filtration removes gross lees; small sulphur additions protect the wine through travel and time.
Why we are not dogmatic
Wine must arrive sound at the restaurant, importer and table. Low intervention means choosing only what is needed, not leaving the result to chance.