A traditional cellar, concrete tanks and modern equipment to ensure respectful vinification
Two barrel cellars for maturing both white and red wine.

Work in the cellar:

Depending on vintage specifics, observation and tasting Vinification and ageing with small doses of sulphur dioxide; “rational” use of SO2 at bottling.

Fermentation at controlled temperatures Where possible, no enzymes, fining agent or other additives, no commercial yeast Bottling on the estate