THE PROCESS
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With our natural wines we are keeping close attention to the farming and fermentation process, using organic, local materials, native yeasts and aim to minimize the sulphite usage. We cultivate the grapes with an organic approach, and harvest by hand. When the grapes get to the processing plant in small crates, we gently pick the berries, but also leave some bunches to be pressed whole.

The spontaneous fermentation takes place in vats, amphorae, and barrels. After gentle manual pressing, we put the wine to the cellar, where they continue to age in amphorae, plastic containers with floating lids, or wooden barrels. We bottle the finished batches without clarification or filtering, with the addition of minimal sulphur, or its complete omission. Lastly, at the discretion of the cellar master, they might be "cleared" or left as battonage.