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Wine making:
The vinifications remain traditional, thereby limiting the inputs. The extraction and maceration work is done in stainless steel tanks, with temperature control.
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Ageing in Barrels:
Our wines are aged in French oak barrels for twelve months.
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Part of our vintage is aged in amphoras, from Tava ; its specific inverted egg shape leads to natural convection phenomena. The mixing of the fine lees associated with controlled micro-oxygenation promotes the taste expression of the wine thus bringing roundness, volume and coating; all offering aromatic complexity and length in the mouth thanks to the release of polysaccharide compounds , amino and nucleic acids.
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