Separate vinification
Terracotta amphorae preserve minerality. Oak foudres add complexity. Burgundy barrels provide depth.
Each parcel is treated according to its character: ripeness of grapes, vintage, desired expression. The cellar team tastes throughout aging and makes choices transparent on each wine's page.
No shortcuts
No added yeasts or enzymes. No forced malolactic fermentation. Whole clusters, when the stems ripen well enough to support it—which happens here.