PHILOSOPHY
To make a great wine means to transform
quality grape

Old vines

Vineyards from 35 to 75 years old with limited yield per hectare to maximize the grape quality, the terroir and production area

NO HERBICIDES,
SOIL MANAGEMENT

Herb mowing hand done to avoid any herbicide, sowing of 20+ different variety of herbs that help plants avoiding stress and acting as natural fertilizer in addition to “humus”

NO PESTICIDES,
INSECTS MANAGEMENT

Use of “sexual confusion” (natural method that provide the use of pheromones to avoid the reproduction of the insects without any chemical product) and hand harvest of “noctue” (worms that eat buds in spring, destroying part of the production)

HARVEST

Harvest hand done only of the best fruits at the moment of the top maturity followed by an accurate selection to avoid any compromise

NATURAL FERMENTATION
WITH INDIGENOUS YEASTS

Natural starter (pie de cuve) using only yeasts that are naturally present on the skins of the berries, in order to obtain not standard wines, but products that really reflect the territory and production area

BOTTLING
WITH THE MAXIMUM RESPECT OF THE WINE

Minimum use of sulphites and clarify only when really necessary. Red wines, generally, are bottled without any filtration in order to don’t lose any feature of the grape

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News

MILLESIME BIO 2019

We are attending Millésime Bio 2019 in Montpellier on January 28th-30th 2019

Hall B2, table 322

Please email in order to set a meeting