We wanted to change, the Chardonnay does not have a real territorial identity here, so we allowed ourselves to undertake a different path for this vineyard planted in the 70s and make it "ours" thanks to the use of an instrument naturally used in the viticulture of antiquity, the Amphora.

All in amphora up until the bottle: from the long fermentation on the skins (about a couple of months) until bottling, which normally takes place six months after the harvest, in spring.

Like once!

It does not contain added sulphites, we use yeasts naturally present on grapes, we do not add selected yeasts. Furthermore, we do not carry out any filtration, we do not clarify it or do any other practice than decanting and squeezing: natural for us means following nature by accompanying it.