Our grapes are all picked by hand and transported in small crates to the cellar. We sort without material and technology excess. Our only criteria is to keep healthy grapes with diversity, a complexity factor.


Bottled on the 16th and 17th of July 2020.


Transfer of whole grapes by gravity into wood and cement vats. Cold, pre fermentation maceration is achieved under inert gas. Then, natural fermentation at low temperature (25°C max).


Ageing of 1/3 in barrels (15% in new wood), 1/3 in Demi-muids and 1/3 in amphoras for 6 months, then blending in uncoated cement vats for 3 months. No fining.

SO2 total: 77 mg/L