The same ethos applies to the vinification and aging of our white and red wines, where there is very little intervention, in order to preserve the wine's natural development. Fermentation takes place thanks to the yeast naturally present on the grapes - no yeast is added.
Fermentation takes place in vats and oak barrels of various ages and from different coopers with grapes from each parcel vinified separately to enable each terroir to express itself fully.
The wine is aged for 18 months before being bottled to ensure good stability.
