After hand picking, the grapes are pressed immediately to extract the maximum aromatics and retain the bright fruit qualities. We use 2 pneumatic presses, so we can press very slowly for 4 to 5 hours. We use only native yeasts and the fermentation ranges from 1 to 4 month, sometimes longer. All the white wines are aged for 6 to 9 month on fine lees in stainless steel tanks with some batonage one or twice a month.
Wine Note: Aromas of smoky lime, peaches and nectarines. Generous fruits with acidity, tension and wet-rock minerality
