The facilities have been designed for simplicity in the winemaking process, in order to avoid as much as possible the suffering of the grapes before their transformation. The elaborations are calm with long cold macerations, the grape is not demanded anything, we let her offer us her virtues.
Fermentation is a spontaneous process caused by native yeasts. With total absence of addition of any type of oenological product (acidifiers, tannins, glucose, enzymes etc.). Every detail is very important, from the cleaning of each utensil used to the rigorous controls that are carried out on the grapes from 3 weeks before the harvest until the bottle is served to the customer.
Aging is carried out in a selection of the best French coopers using 80% French oak and 20% American oak. The behavior of each cooper is monitored, and each type of toast on each type of soil. To find the maximum expression of each type of soil.