The grapes are hand-harvested and transported in small crates to ensure they arrive intact. The sites are vinified separately with the natural yeasts present on the grapes. The fruit is lightly pressed and as little So2 as possible is used. There is no malolactic fermentation for the still wines; with a pH level of 3 and high acidity, it does not occur naturally.
Farming/vinification practices: organic certification is expected in 2021. The wines are vegan. Minimal intervention winemaking: indigenous yeasts, no fining, minimal or no filtration (kieselghur). No malolactic fermentation, as the PH is too low and the acidity too high for the malo to start.
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