Cellar
Time is an ingredient. Here is how we spend it.
01 — Dusk harvest
Four evenings, from five o’clock until the light goes. Small crates, no machines. The grapes arrive cold.
02 — Native ferment
Open granite lagares, foot-trodden for the first day, then left alone. Nothing added, nothing hurried.
03 — Eighteen months of oak
Used French barrels, 225 and 500 litres, in a stone cellar that stays at 14 °C all year without help.
04 — No filtration
Racked by gravity. Bottled on a falling moon. Sulphur kept to the minimum the wine will tolerate.
05 — Hand numbering
Every label is numbered in pencil, in the cellar, with the lights low. Lume never exceeds 2 400.