The grapes are harvested by hand at just the right time, based on the ripeness of each parcel, and transported very carefully to the pressing room. Our grapes are pressed as gently as possible, allowing the juice to drain slowly into the wine tank. At this stage, we take our time - as much time as necessary - to extract the best juice.
After settling overnight and lightening naturally in colour, the juice is separated from the deposits. The grape juice is then poured into wooden stock vats or stainless steel tanks to ferment. No cultured yeast or other foreign substances are added to the grapes. We allow the natural yeasts to transform the grape sugars slowly, at their own rhythm. Later during the winter, other fermentation elements come into play and stabilise the wine. It's the unhurried pace and respect for natural processes that allow the unique character of each terroir and each year's harvest to flourish, thereby enabling the wine to develop in all its intricacy.