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Our White Wines

The handpicked grapes are brought to the winery in 10kg bins.

The whole bunches are gently pressed. The must is then transferred to 350-liter oak barrels or vats to be fermented by ambient yeasts. The fermentation can be somewhat tumultuous, and sometimes long, but this brings depth and complexity to the wines. The wines are aged on lees for 12 to 18 months before bottling.