We feel encouraged to preserve our environment, our natural resources

and the most ancient techniques, as a mean to gain competitiveness and show

our appreciation to the legacy from previous generations.

Production of our own

organic compost from

grape stems and skins.

Apicultural management with our own bees

 to help the pollination

of our vines.

Limited use of herbicide

to increase biodiversity in the

vineyard ecosystem.

Production and exclusive use of indigenous yeast,

allowing to extract the maximum

aromatic and flavor potencial from the juice.

Natural fertilizing by leaving

on the vineyard a portion of grapes.

Reduce use of machine to work

in the vineyard and avoid

the compaction of soil

caused by machinery.

Exclusive use

of gravity in the filtering

of wines.

Harvest at night in order to pick the grapes

at the best temperature.