Spontaneous fermentation

We let our wines ferment with the wild yeasts native to our vineyard and cellar, never with industrially produced cultured yeasts. Throughout the rest of the vinification process, we use no additives or fining agents of any kind. Only in a few rare cases can a small amount of sulphur help hold back certain microorganisms, such as acetic acid bacteria. All it really takes is grapes from outstanding sites and fascinating soils to create an expressive wine.

Through biodynamic farming and by fostering biodiversity, we strengthen the microbiological life of our sites. Healthy, stable yeast populations ensure a natural, harmonious fermentation.