Vineyards, terrain, husbandry, working methods
Grass is planted and left to grow between the rows in the vineyards to keeps the earth soft and spongy and avoid erosion. It is mowed or weeded periodically during the summer since no herbicides, chemical weed-killers, or insecticides are used on the land. Organic fertilizers are applied below ground and, in a lighter dose, to the topsoil when necessary, usually every two or three years.
Vines are also treated with copper sulphate, to protect against downy mildew, and mineral sulphur against powdery mildew.
The guyot vine training system is used throughout and all work in the vineyards is done manually.
Hand-picked grapes are transported in small crates to the cellar where de-stemming and crushing takes place. Strict selection in the vineyards is normally not necessary as clusters are thinned twice during the summer (at the end of July and the end of August) so as to obtain perfect, uniformly mature and healthy fruit ready for harvest.
The estate's philosophy is aimed at producing high quality wine and thanks to years of experience those vinification techniques that are most adapted to their wines have been adopted: from temperature-controlled maceration to ageing in wood or on the lees. Fermentation is induced using native natural grape yeasts to best preserve the typical characteristics and personality of the fruit.
No additives are used except for regulation sulphur dioxide.
Average annual production is 100,000 75cl bottles.