The grapes are harvested by hand and transported in 15-20 kilo boxes. Fermentation occurs spontaneously with indigenous yeasts and the cap is manually plunged every day. For fermentation we use stainless steel vessels but all our wines are aged in old French oak barrels. The aging length is decided by tasting –no rules!–, a result of the conversation between the wine and the barrel. Our wines are bottled without stabilization or filtration, so the wine is clarified by natural decantation. The only ingredients of the our wines are: fermented grape juice and a minimum dosage of sulphur.