The vineyard is critical for the producer, who’s deeply involved in the viticulture.

Vineyards are preferably organic or biodynamic. 

Vineyards with conventional agricultural have responsible practices, not using pesticides or herbicides.

Wine ferments spontaneously, no addition of industrial yeasts.

Sulfur is used in minimum quantities, usually before bottling.

No addition of other enological products such as tannin, aromas or clarifiers.

Clarity is achieved by gravity. Some wines may have sediment residue.

Our wines are artisanal and express terroir.

Some people call these wines natural, low-intervention, raw, vins vivants, authentic wines.