We work in the cellar without using chemical products. 
Our wines are in fact natural, we do not add yeasts
 and from the 2021 harvest all our wines will be 
without the use of added sulphites. 
The only interventions we do are with mechanical 
methods. We change maceration times to try to 
obtain the best possible product from each grape 
in step with the wine we want to obtain. 
We pay attention to the temperature during 
fermentation, we check the contact with oxygen 
of our musts and subsequently wines throughout
 the refinement. 
Then we continue with the racking and we do not act 
with filtration but only and 
exclusively changing thanks if necesary.
 In the spontaneous refermentations that we do
 in the bottle we use our refrigerated musts. 
Since 2019 our production has been certified VinNatur,
 an association that does not accept producers whose
 wines do not meet the naturalness requirements of 
the product; in fact, analyzes are carried out
 on sample products to guarantee this standard
 by all producers.