We are dedicated to minimal intervention and natural winemaking. This means grapes are handpicked and placed in fermenters as whole bunches and berries. All wines are made with wild yeasts (wild fermentation), gentle foot stomping, minimal racking and sulphur. None of our wines are filtered or fined.
Generally fermentation takes 1-2 weeks to get started, allowing time for some natural carbonic maceration. A little foot stomping is done to release some of the grape juice for wild yeast fermentation. Due to this natural process and cold climate of Orange, fermentation can take 2-4 weeks.
Wines are then pressed into a mix of new and old French barriques for 12 months.