Made by hand, at the foot of the mountain
Organic and dry-farmed since the beginning. Low yields, spontaneous fermentation, and as little intervention as the wine will allow.
The cap goes down by hand
Open barrels, spontaneous fermentation, and the time to let the wine do its own work.
Nothing but the rain
Our parcels sit at 380 metres, oriented east to west. They receive no irrigation and no fertiliser whatsoever. Vines that must find their own water send roots deep, and the fruit they give is smaller, later and far more concentrated. It also means we harvest a fraction of what an irrigated vineyard would yield - three hundred kilos per stremma for the Archegonos, where a conventional vineyard might take a thousand.
Fermented by what is already there
The reds ferment spontaneously in open barrels, on the yeasts the grapes carry in from the vineyard. The cap of skins is punched down by hand, several times a day, for as long as the ferment runs. We add nothing. The wines age in old 500-litre oak - old, because the point is to let the wine breathe, not to flavour it with new wood - and go into bottle unfiltered and unstabilised.
Certified organic since 2003
Every wine of the estate is certified organic and has been since 2003, and our wines have been recognised at international competitions of the highest standing.
