The winemaking in small concrete tanks.

The grapes are destemmed and put in tank without crushing or partially crushed.

The thermic inertia of concrete allows controlling the temperature of fermentation without the use of refrigeration systems.

The extraction of flavours (or precursor), of the color and tannins is done by punching the cap without pumping.

Maceration last about 10 days.

Malolactic fermentation and maturing take place in French oak barrels for Syrah and concrete tanks for old vines.

The bottling takes place without filtration.

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