The vinification takes place without added products, in compliance with organic farming specifications and indigenous yeasts to maintain the authenticity of the Terroir.

Cold maceration, to produce wines with delicate flavors.

Fermentation during 2 to 3 weeks at temperatures below 30°C to preserve fruit flavors and get well-balanced wines.

We finish this first step by a long maceration in order to bring tannins needed for the long ageing of our bottles, 15 years on average.