
8 6 8307 KM
The vines have been organic since I took over in 2018. I practice gentle pruning and prioritize the balance of the vine to the yield. I act on the soils superficially and work to recreate natural habitats for wildlife.
In the cellar, I want to make precise wines while being as interventionist as possible, manual harvests, spontaneous fermentation, I use sulfur on certain vintages before bottling.
No orange wines at the moment.
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