Then my father and I select out the best clusters on a custom-built steel sorting table. The grapes are de-stemmed but not crushed, then the must macerates on the skins in cement vats without the addition of any SO2. The length of maceration depends on the characteristics of the must; it can last from three to twenty days. Lengthier macerations are not part of our local culture. The wine is always drawn off by hand in order not to harm the skins. The wine then continues its journey in small cement vats until bottling, which comes usually two to three years later.
In our winemaking, we do not make any use of any synthetic chemicals apart from sulphur: no added yeasts, no enzymes, or any other adjuvant either in fermentation or in maturation. The wine is neither filtered, clarified, or barriqued. Give time to rest after shipping. Leave in to oxygenate in the glass. Probable remaings and CO2 are natural. Every bottle can be different. We do not use international grape varieties to smooth out our wines.