Making the wine
Picking by hand only.
Grading of grapes if necessary.
Maximum use of gravity for transfer of wine from place to place.
No (genetically manipulated) commercial yeasts, no enzymes, no bacteria added to the grapes or to the wine.
Moderate chaptalisation and use of sulphur.
Wine-making and storage in wood and enamelled vats only.
Bottling according to the lunar cycle after 6 to 24 months of growing, depending on tasting results.
A maximum of one single filtering.
Bottling undertaken by us with high-performance equipment.
ALL OUR WINES FROM THE 1993 VINTAGE ON BEAR THE NOTICE: