In January 2018 we initiated the process to obtain Organic certification. Our intention is to safeguard biodiversity and the agricultural landscape. For this reason we employ specific cultivating and growing techniques that allow for sustainable management of natural resources.
We cultivate using the biodynamic method, minimising mechanical production in the vineyard. Green manuring applied in spring after autumn planting and application of various biodynamic preparations help to revitalise the soil. The different practices are timed with the phases of the moon.
The aim of our growing method, in particular the pruning, is to help our vines flourish and provide them with longevity. Only copper and sulfur are used in careful doses in the vineyard. At harvest the best bunches are selected and placed in crates.
After de-stemming the whole, unpressed grapes are transferred, without the use of pumps, to small, natural cement tubs. Cement helps to provide a more consistent thermal base, especially during vinification, as well as providing a positive exchange with the environment.
During vinification we carry out manual punching down and brief remontages to aerate the must. Fermentation is spontaneous and the addition of sulfur is reduced to a minimum.
At the end of fermentation the wine is transferred to barriques and barrels of French oak for the necessary maturation period. Stabilisation of the wine before bottling happens naturally, without any sort of filtration.