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Aging cellar

The grape harvest usually starts in early October and is finished after 15-20 days.

Each vineyard parcel is monitored and the grapes tasted numerous times during the ripening season; the grapes are picked for optimal maturity when a balance of sugars, acid, and tannins are reached.
The entire harvest is de-stemmed and then sorted to ensure that no leaves or stems pass beyond the sorting table and only the healthiest berries from each bunch are fermented.

The fermentation cellar is equipped with 50HL oak casks, concrete and stainless steel tanks of various volumes that provide precision winemaking for each individual parcel. The winemaking is not carried out to force a particular wine style but rather to allow each wine to express its unique origins in the vineyard; no sugar is added, the fermentations are natural and fine tannins are extracted with delicate plunging and pump-overs. After 3 weeks on skins, the wines are lightly pressed and relocated to another tank to settle before starting their maturation in barrel (for one year).

Aging Journey

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Hand-sorting 100% of the berries