The grapes are hand-picked and sorted, usually around the end of August, and then destemmed without crushing. Only natural yeast is used in fermentation, during the process of which there are a few remontages. Maceration lasts about ten days. The wine is pressed in a pneumatic press, and then transferred to a stainless steel tank to age before being bottled the following spring without fining or filtering.
Adds between ½ and 1 g per 100 kg of grapes at de-stemming, after which nothing is added during fermentation and aging. No SO2 before bottling (Less than 10 ppm after SO2 bottling).
Varietals: 100% Merlot
*Organic, native yeast, no oak