Grapes are hand-harvested, crushed, destemmed and fermented in stainless steel tanks for 5-7 days (varietal dependent). The must is inoculated with certiﬁed biodynamic yeast strains to promote varietal and terroir characters. After very gentle pressing. The wine is transferred to stainless steel tanks for malo-lactic conversion. After completion, the wine is racked, stabilized and transferred to 225l and 300l French and Hungarian oak barrels for 16 to 18 months (varietal dependent). The wine is blended after ageing and stored in concrete tanks until bottling.