Our vines are cultivated with a deep respect for nature and its balance. In the spring, we work the soil under the vines using an inter-row cultivator and aerate every other row with a rake to promote soil life. To protect the vines, we use sulfur and Bordeaux mixture, two proven and environmentally friendly solutions. In the fall, we sow green manures to create a natural plant cover, enrich the soil, and preserve its biodiversity. In search of innovative alternatives, we are also experimenting with the use of kune-kune pigs for ecological and effective weeding .

In the cellar, we produce wines that fully express their terroir, in accordance with the specifications for natural wines . Our fermentations are carried out exclusively with indigenous yeasts , and we do not add any additives to preserve the authenticity of each vintage.

For our red wines, we explore various techniques to reveal their different facets:

• Carbonic maceration for fruity and delicious wines.

• Traditional vinification in stainless steel and fiber vats for more classic expressions.

• Aged in barrels to provide structure and complexity.

For our white wines, we practice skin maceration on certain vintages in order to obtain wines with unique aromas and textures, and we use a cold group to control the vinification.

For all our vintages, we are committed to not using any fining or filtration products , thus guaranteeing the purest possible expression of the wine. Only a minimal sulfur adjustment (26 mg/L) may be made at bottling on certain vintages to ensure their stability and longevity.