We follow a positive, minimalist approach to winemaking:
All our wines are hand-picked and allowed to ferment spontaneously, without any added yeasts. The white wines are fined using bentonite (a clay that stabilises the proteins), gently filtered and receive minimal sulphur. No sulphur is added before fermentation, only a small amount (10 – 30 ppm) is added in the New Year and before bottling. That’s it. The red wines receive some sulphur and are filtered occasionally. In terms of vessels, we use stainless steel tanks as well as wooden barrels (acacia and oak) and the ever so rare stoneware. All our wines spend a relatively long period of time on the lees and therefore need a bit of time and air after being opened in order to show their full flavour profile.