Look back to move forward

We cultivate the land regeneratively with large plant covers. We make contributions of organic matter based on shredded pruning that has fermented to eliminate possible chemical residues. This cover not only nourishes the soil and the vine, but also retains as much water as possible and protects the soil. Consequently, we obtain a structured soil with a balance of humidity, temperature and rich in biodiversity, which helps us keep our ecosystem alive.

We do not carry out any kind of chemical intervention, we do not add sulfur, copper or sulfates to the vine and therefore we do not add any during the vinification process.
We do not plow the land, in this way we retain water and maintain the structure and balance of the soil. The vineyards coexist with a great diversity of vegetation that makes the functioning of this ecosystem possible.
Thanks to this way of working, we get a 100% natural floor that works autonomously and freely. From here we get a grape and a 100% natural wine, expressive and with a high content of dry matter¹, just like in the past.

¹Nutrient or mineral content of foods that remain after all possible water has been extracted through heating under laboratory conditions.

We prune using the Marceau Bourdarias method, which seeks to ally with nature to ensure that the plant makes much better use of the resources it has. It is a pruning of the utmost respect, we adapt the load to the vigor of the vine and we seek for the cambium to circulate through its 360º, with the aim of improving the health of the plant and the quality of the fruit.
Finally, with green pruning we release the plant by removing the shoots that involve unnecessary energy consumption.

We make natural preparations that we spread on the vineyards to prevent and combat pests and diseases such as powdery mildew, mildew…

Working the vine in this way promotes a more rustic vineyard growth and the fruit develops a much more double skin which, apart from being a protection, is one of the differentiating factors during maceration. This skin contains a large part of the organoleptic and nutritional properties and therefore plays a very important role in the character of each wine.
This set of practices means a reduction in production to approximately 3,000 kg/ha. And our main goal is not quantity, but quality.

Our vineyards are harvested by hand to ensure that the grapes are properly handled.
The optimal point of ripening of the grape is defined according to sugar, acidity and pH, but also directly testing the fruit to evaluate the skins, seeds and pulp.