We preserve the work of those who came before us, who cultivated the land and vineyards with respect, commitment and dedication. We believe that wine should be a healthy food, beneficial to both body and spirit.

From the principles outlined above, we have established the following practices, which our winery has always followed:

• Manual pruning and removal of suckers;
• Hands-on cultivation of the vineyard, without the use of synthetic chemicals, respecting life and its natural cycles;
• No use of herbicides and/or pesticides;
• Use of natural fertilizers and legume cover crops;
• Manual harvesting of perfectly healthy, fully ripe grapes, gently placed in suitable crates;
• For each wine produced, the utmost care in selecting the appropriate vineyard and determining the right harvest time for its grapes;
• Traditional fermentation in open vats, known as “palmento”, using the natural yeasts present on the grapes, which give the wine its authentic and unique character;
• No addition of sulphur dioxide to the must (as this can inhibit the yeasts and potentially stop fermentation), nor any other additives or chemical treatments;
• Absolutely no use of biological and/or chemical flavourings;
• The wines are matured on their fine lees until bottling;

Sediment may sometimes be found at the bottom of the bottle; this is considered a sign of the wine’s authenticity.