The quality of the wine comes from the grape itself, the raw material of the wine. The treatment of the vineyards and our respect for the natural laws of life which govern the soils and the crops are essential if we are to achieve top quality grapes.
Just before the wine making process begins, the grapes are picked. The harvest is seen as a decisive part of the production process. The grape must be of optimum ripeness and be delivered whole to the winery, undamaged and without any cuts which could lead to the bacterial contamination of the must. The grapes are collected into cases with capacity to hold some 15 Kg. The grape selection process takes place at the vine itself. Any bunches which are not in perfect condition are removed. The cases of grapes are taken to the winery on the day they are picked. This is when the the wine making process begins.
The wine making process begins with the grapes being smashed. The crusher-destemmer is on a raised gangway, filling the stainless steel tanks by gravity. The must is fermented with autochthonous yeasts containing the grape. On completion of the alcoholic fermentation, the cellar is heated to 18ºC so that the malolactic fermentation can take place. On completion of the malolactic fermentation, the wine is transferred to barrels (made of French oak) where it will remain for six months. Once this period of time has elapsed, we perform a blending operation and then we bottle the wine. The bottles will then be left to lie for at least six months.
The wine is neither filtered nor clarified.
Our main aim is to achieve top quality wines using biodynamic methods, wines that will delight our senses with a whole range of sensations. Ensuring that our wines are free of chemicals is essential in the making of wines that have personality and a wonderful complexity of aromas and tastes.