A brief history
We make wine the natural way, waiting for the fermentation to start spontaneously with its yeasts and without any temperature control. At the end of the fermentation we carry out a series of decanting which allows us to obtain a clear mass that does not need further filtering. We do not use any type of chemical stabilisation and no clarification therefore enabling the wine to be an authentic expression of the territory and of the vintage. Some would say that it is risky but on the contrary, we confide in the quality of our raw materials and its natural and totally reliable transformation which is what we believe in.