About the wine
The vineyard is run biodynamically. No chemical phytosanitary product is used. Melliferous or nematicidal plants or cereals are sown in the rows. The preparations used come only from processed plant, animal and mineral materials. After pressing, the alcoholic fermentation is carried out by indigenous yeasts in demi-muids, pieces of wood with a capacity of 600 liters. It can last up to six months. “Malolactic fermentation” is not sought. Aging is carried out on fine lees, always in demi-muids.