After manual harvesting, the grapes are sorted again at the winery and partially destemmed. In some cases, we also ferment whole berries. The mash is gently filled into the fermentation tanks without any pumping and ferments completely spontaneously with natural yeasts. After fermentation, the mash is fed into the press by hand and carefully pressed at low pressure. With the help of gravity, we fill our barriques, which are made exclusively from French oak, with the young red wine, which now matures in the barrels for 18 months until unfiltered bottling.