Vintage 2017 sold out.

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!

New wine will be available in summer 2019. Thank you for your patience.