Part of vintage 2020 will be available in May 2021. Thank you for your patience.

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!