In the cellars

Our objective is to exploit the full potential of our grapes. To achieve this, no oenological inputs are used during the vinification process. Wine production is carried out with indigenous yeasts and without added sulphites.
As a result of these choices, we have observed finer tannins and greater aromatic complexity.

This way or working requires technical skill. The grapes are perfectly ripe and healthy. The hygiene of the cellar is rigorous. Fermentation starts quickly using the pieds de cuve technique and is completed in the best possible conditions: temperatures are controlled to provide the yeasts with the ideal environment for their development.

As with the vinification process, our wines are matured without oenological input. Control is crucial, because Malbec is a grape variety with character, which requires time.
The wines mature on the lees in large containers, 500-litre barrels, and foudres. They evolve freely in ideal conditions of temperature and hygrometry.