OUR WINEMAKING FOLLOWS A VERY SIMPLE PARADIGM. WE WANT THE GRAPES TO DO THE TALKING.
In the Cellar

Our winemaking follows a very simple paradigm. We want the grapes to do the talking.

To achieve this, a completely minimalist approach is followed. Apart from minimal amounts of sulphur, nothing is added to the wine. We do not make use of any yeasts, acids, tannins, enzymes, or fining and filtering agents.

To maintain elegance, the wines are given 2 gentle pigeages per day, through fermentation, and after a 4 to 6 week total maceration are pressed directly to barrel for malolactic fermentation and maturation. Though all our wines are aged in French oak barrels, we adjust the amount of new wood so that it does not interfere with the personality of the vineyard, and this usually works to a maximum of 20% new wood.

We are also tending to use larger barrels of 500L to 700L. The wines are racked as infrequently as possible (often not at all), and are generally bottled after 12 months in barrel.