The grapes were fermented in traditional stainless steel vats for 7 to 10 days at temperatures between 20° and 22°C. The wines are racked off to French oak barrels of 500 litres, where malolactic fermentation takes place. All wines are then aged for 15 months in barrels.
I feel an eternal love for this land I was born into, so I want to pay tribute to it by creating wines that respect their origin, preserve their soul and conserve their essence. Authentic and honest wines but at the same time elegant and delicate. I want them to express the enormous pride in the heritage that has been passed down to me and that they stand out for their naturalness and authenticity. That is my hallmark!