There are several key factors of wine quality: apart from the basic preconditions of the vineyard site, there is continuous work in the vineyard, the vintage characteristics as well as selective hand-picking of grapes, which in our case usually involves passing through each vineyard several times, in our attempt to harvest each bunch of grapes at the optimum point of ripeness.

Depending on the wine to be made, the grapes are left on the skins for a longer or shorter period of time, then carefully pressed and the juice clarified by allowing it to stand, with solids sinking to the bottom. Fermentation takes place spontaneously, using only natural yeasts, to retain the original expression of the vineyard as far as possible. Fermentation is temperature-controlled, and we prefer cool temperatures resulting in a long, slow fermentation., often lasting into the summer following the harvest. This results in a very complex character of the wines and, together with a very careful traditional filtration, and the absence of clarifying and other substances, this promises very durable wines that remain fresh, and have the potential to mature over years and even decades. Traditionally, this maturation philosophy involves both stainless steel tanks and oak barrels. It rounds off the wines and firms up their character, contributing to the formation of complex aromas. Almost 50% of our cellar is filled with oak barrels, and a much higher percentage of our wines matures in the barrels for at least some time.