Good wine is made in the soil. A complex soil results in a complex wine, as simple as that. Our wines almost ferment themselves. Destemmed by hand, followed by wild fermentation, pressed with a very soft vacuum press, and left for élevage in
HDPE ovoïd tanks. We might sometimes use very small quantities of neutral living yeast in case we feel a lingering fermentation is in the making, just to make sure we get a regular fermentation curve. No additives are used, no filtration and no collage.
We have no labels, because we beleive that labels lead inevitably to standardisation. Everybody is free to come and visit us, we are very open about this. Our process is not a marketing tool, it is merely a true understanding of biology.
We make 5 cuvées
on 5 plots. All but one are field blends.
Mag Da (Red): Solaris, Rondo, Bronner, Muscat Bleu