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Certified organic; all work done manually except ploughing. Biodynamic certified. 100% manual harvest in small cases to protect grapes, with a strict triage in the vineyard followed by careful sorting in the winery on a table de trie. Fermentation takes place slowly in concrete egg tanks; only indigenous yeasts.
Always surprising, the nose reflects the quintessence of our winery, Sauvignon and terroir. Depending of the season you’ll open him, the variety of aromas goes from minerality, ocean sprays, quince, pears, almonds, acacia, ginger, In the mouth, purity seems to be the only very appropriate word. No added sulfites at any point in production.