The wines

Ecologically sustainable and biological wine growing procedures are essential to producing grapes which accurately reflect the complex features of the territory in which they grow.

This richness plays a key role in the fermentation process : indigenous yeasts naturally present in the grapes are mulitplied to become a good "pied de cuves" or "fermentation starter," as a pregrape harvest realised 5 days before the actual harvest magnifies the caracteristics of the grape variety.

Controlled temperature help fermentation and warranty a sharper and more elegant aromatic complexity and limit at the same time  the extraction of less noble tannins.

Malolactic fermentation is left to nature’s way for all the wines white or red allowing a better microbiological stability and furthermore eliminating the need to filter which in turn makes it possible to preserve all the caracteristics given by mother Nature.

The sulfite content is nul or close to zero and in every case very far beyond the limits imposed by the legal rules applied to biological wines, to ensure the genuinity of the wines.

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