The use of very high quality equipment in the application of traditional vinification methods to obtain the best natural expression of the terroir,slow fermentation by indigenous yeasts naturally present on the grapes,long maturing on fine lees in oak barrels from the best forests in France, with a careful, minimal use of new barrels,respect of the lunar calendar for all stages in the vinification process and bottling, in order to preserve as much of the terroirs’ energy as possible.
