Practice
Guided by this philosophy, winemaking is carried out without additives other than a small amount of sulfites at the end of the process and before bottling, ensuring that the total SO2 does not exceed 30 mg/L.
Naturally, some challenging vintages may require slightly exceeding this sulfite level for certain cuvées or, to accommodate the winemaker's whims, not adding any SO2 at all for others!
Fermentations are carried out with indigenous yeasts and malolactic fermentations are performed on all cuvées.
All wines are dry and fruity and undergo no aging in barrels or other containers beyond stainless steel tanks.
However, as the estate, like the vineyards, is still in its adolescent growth phase, it is very likely that new practices will develop over time.
Stay tuned!
