from a hand-picked selection of future vines, for a genuine selection.
from producers whose vineyards are cultivated without the use of synthetic chemicals, respecting the vine and its natural cycle.
from grapes harvested when naturally mature and perfectly healthy.
from musts with neither sulphur dioxide nor other additives.
by allowing the addition of only minimal quantities of sulphur dioxide at the moment of bottling.
by using only indigenous yeasts and excluding selected yeasts.
without chemical or physical interference before and during fermentation other than simple temperature control. (Any concentration techniques effected by any method are strictly forbidden).
by ageing on its own lees until bottling.
by not clarifying or filtering before bottling.
by not correcting any chemical parameters.