We begin our process in the vineyards, where we meticulously guide the growth of our fruit throughout the season to ensure the highest quality harvest. Once we determine the optimal time for harvest, our dedicated staff hand-picks the fruit early in the morning and transports it to a cooling unit for overnight storage. This practice guarantees that only chilled fruit is processed in the cellar, preserving its quality.

During processing, the juice from white grapes is separated from the skins at an early stage, while the skins of red grapes remain in contact with the juice before fermentation. The juice, or must, is then allowed to warm naturally, initiating spontaneous fermentation, during which sugars are converted into carbon dioxide and ethanol. Each vineyard block is fermented separately to maintain its unique characteristics and terroir, allowing us to highlight the subtle differences within our estate.

Following the completion of alcoholic fermentation, the wines are matured in a variety of vessels, including barrels, foudres, amphoras, and concrete eggs, for a period ranging from 9 to 12 months. Once maturation is complete, the wines from each block are carefully blended to create a wine that reflects the distinctive qualities of our growing region. Finally, we allow the blended wines to age in bottle before release, ensuring optimal quality for our consumers.