Since 1997 we have practiced organic methods of viticulture, which excludes all use of chemical based weed-killer, fertilizers and treatments. The grapes are harvested manualy and are gently pressed, using a pneumatic press so as not to crush the pips and stalks.

The juice ferments naturally with the yeasts present on the grape's skin, chaptalisation (adding sugar to the must) is extremely rare and the use of sulphur is kept to below half of the permitted levels. The wine is matured in the traditional manner in our cellar.