The winemaking process detaches itself from industry, and honouring tradition. The grapes are picked by hand at the coolest time of the day. After a gentle pressing, and a stating setting, the juice goes to 300 litres barrels, the wine is aged­­­ a minimum of 10 months before the bottling. This special size helps the wine to develop complexity and terroir aromas. The idea is to keep as much as possible the minerality of the wine and the freshness. We don't want to have any malo lactic fermentation as it change the aromas profile of the wine.