Our wines ferments with indigenous yeasts. They usually age one year in old oak barrels (225 l) on lees without sulphur. Then they are bottled without fining and filtering (sometimes with a bit of sulphur added — up to 40 mg/l). We use only grapes from our vineyards farmed organically (contact spraying only and no use of herbicides). We strongly prefer a hands-off method of winemaking!
— White wines
White wines of 2016 vintage are currently sold out. We will bottle a part of 2017 vintage in late spring of 2018.
— Red wines
— Pet-nat (naturally sparkling wine)