Vinification and ageing: The grapes were fermented in traditional stainless steel vats for 7 to 10 days at temperatures of 22° to 25°. The wines are then racked off to 225 litre French oak barrels where malolactic fermentation takes place. All wines are then aged for 12 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!