All our wines are made from grapes grown according to the precepts of organic and biodynamic agriculture. Grapes from different plots with clay-limestone soils and various exposures allow the grenache and mourvèdres to mature in optimal conditions.

The grapes are manually harvested in the cool, early mornings, carried in 10-kilo boxes to the winery, then kept in cold storage for 24 hours to slow start cool fermentation. They ferment naturally, with indigenous yeast and without sulfites–so it’s 100 % grapes.

We use a manual vertical press to gently extract only the juice. The wines are then aged in containers adapted to their individual profiles, delicately decanted, then bottled without filtration.