Terroir

Alteration of calcareous sands on tufa or green chalk rock.

Vineyard managment

The soil is worked in its entirety, with respect for the environment and the plant, in Organic Agriculture. The grassing is natural. The biodynamic approach (certification in progress) allows us to be as close as possible to the terroir with the constant search for balance between the vine and its environment.

Vinification

Manual harvesting, slow pressing and traditional vinification carried out with respect for the grapes, without the addition of sulfite. Fermentation with indigenous yeasts in our underground cellars. Maturation for about 6 months in concrete tanks and barrels.

Tasting