Wine without input
Eggs from Limoges
In order to preserve a natural taste and no influence of oak etc, but yet a slow oxidation process we decided to go for sandstone eggs.
Having worked with various consultants over time we decided that after a few years it was time to give it our signature.
We don't focus on yield but on quality.
Our principal of wine making is based on vinification of mature grapes harvested per plot in small batches.
The quality of the grapes determines the quality of the wine and we wish the grape to express the terroir.
Step by step we eliminated over the years, yeast, oak and any other input and found a taste which was different and evolved over time.
It is like an espresso without sugar, once you get the taste you don't want any coffee with sugar anymore
