Fermentation Approach
Every fermentation is spontaneous — no commercial yeast, minimal additions, no filtration. Fruit and grape skins are pressed gently, then left to find their own balance through time.
Most batches ferment in stainless or plastic tanks, occasionally in neutral oak or Amphora. Nothing is rushed; bottling only happens when the ferment feels ready.
Each blend is conditioned naturally in bottle, with a little fresh juice to spark secondary fermentation and a gentle sparkle.