The Fontassa farm is a farm whose aim is to develop agricultural and artisanal activities.
23 partners (friends and family of the Fontassa farm) joined the company and there are 4 of us living on the farm.
Maïlys Facchi, ceramist
Julia Dubois, restaurateur at the recreation center (the vans)
Jonathan Jovet administrative and commercial manager of Ferme Fontassa
Quentin Giraud sommelier at the Bòria restaurant and responsible for winemaking at the fèrma fontassa
Today we work 1.5 hectares of vines and vinify 4 hectares
All the grapes are from organic farming and vinified without additives with the exception of one vintage.
Regarding the work in the cellar:
- Gravity vatting.
- Whole bunch (60% minimum)
- Maceration between 8 and 15 days
- Breeding between 8 months and 2 years.