Our Process

Our work begins at the vineyard

We are driven by our love for great wine and we set out from the very beginning with an uncompromising eye for detail to produce the most beautiful, healthy grapes, thus yielding the best possible wine this terroir can enable. Our commitment to achieve excellence begins in the vineyard, where we tend to each vine individually.

  • Passing through the vineyard, row by row, several times each week.
  • Weeding and hoeing, pruning, cutting back leaves and fruit.
  • Thinning grape bunches and constantly monitoring the health of the berries.

Our dedication carries over to the cellar

The same level of dedication and focus carries over to the cellar where the wine is made. We harvest manually and carry the fruit in small trays to the destemmer. Even before the fruit goes to the destemmer, Enzo performs a selection of the grape clusters, prying open each cluster to check for immature berries and imperfections that can develop inside of each closed cluster. After the destemming process, the individual berries roll onto a sorting table where several people check for additional berry imperfections. Only perfect fruit will make it to the fermentation tanks. This is for all the wines we produce, not just our top wine. In addition, we use only the best equipment available. For example, our Bucher destemmer detaches the berries from the stems using rubber-revolving arms, to allow for the berries to remain virtually intact so that we are able to perform an effective selection by hand on the sorting table.

Fermentation occurs naturally relying on indigenous yeast present on the skins. All aspects of vinification that take place during and after fermentation are performed in an un-intrusive manner, whether we do pump-overs or pressing of the must after fermentation. For aging, the juice is transferred to barriques from the best suppliers in France, typically French oak, medium toast, fine grain, with a mixture of both new and used barriques and "botti". Further aging will occur in bottles, between 6 months to a year depending on the type of wine.

This type of uncompromising, detailed work is only possible because our estate is very small, allowing us to put great focus on the quality of what we produce. Working on such a small, human-dimension scale, allows our small team of three people (Claire, Enzo and Roberto) to be 100% devoted to this vineyard, the land and the resulting great products that can derive from it.