Vinification, is, for us , like cooking, seasoning a sauce, making a vinaigrette or mixing a salad.
We are not beholden to conventional wisdom dictated by vineyards, grape variety, area or tradition – we try never to repeat ourselves Every year is different, the expressions of the grapes and terroir are never the same. We believe nature, in this way, is helping us to be curious and open to new possibilities.
Simply put, we taste the grapes and we follow the flavors we find most intriguing. We prefer to destem the grapes by hand or press them directly, sometimes macerated together, sometimes left to ferment by itself. This is all done during the first weeks after the harvest.
From here, we take a hands-off approach, which means that we do not interfere with the process. In other words nothing added, nothing removed. Instead, we set the wines free to be whatever wines they want to be.