Handmade harvest, selected grapes in the vines (not rotten in the press), slow vertical pressuring, indegenous yeast for fermentation and the juices are moved by gravity. Without intervention, the wines spend 12 months with their dregs and put in bottles without filtration neither sulfite.
Red grapes are foot pressed full grapes in a maceration vat. Depending on the year, the maceration is between 8 and 15 days in opened tank with a little daily hand pressing. White grapes go directly to the press and the juice goes to the barrel.
Between the vines and the bottle, no product or additive is used.
The wines are grape juice 100%.