Viticulture
We grow our grapes with traditional methods and following the rules of organic certification. Some of the practices we currently adhere to are:
1. Low yields (20-30HL/Ha)
2. Heavy and regular shoot thinning
3. Organic and biodynamic soil management
4. No hedging
5. Picking date chosen by taste not with the lab
Winemaking
Our winemaking practices are relatively non-interventionist and geared towards making intense but not heavy wines:
1. Each small parcel is picked and fermented separately.
2. Heavy manual sorting and whole berry and no whole bunch except in specific circumstances.
3. Light extraction (cooler fermentation temps, light mechanical extraction and not excessive macerations).
4. Short oaking period (ca 12 months) and only large format oak (botte for sangiovese, 500L and botte for the bordelais varieties).
5. Wines are aged in concrete tanks after oak for 6-12 months.
