With such an extensive estate, our ancestors chose to plant vineyards where they naturally produced excellent grapes. The conditions of the microclimate generated by our position between the sea, mountains and hills and the properties of our stony calcareous soil have long guaranteed high-quality production without the widespread use of pesticides, fungicides or chemical fertilisers, long before an awareness developed of what we now define as organic farming.

Organic wine is the product of a particular approach to cultivation. Organic viticulture excludes the use of chemicals, pesticides, herbicides, fungicides and synthetic fertilisers. Plant-based and mineral products are used instead to combat parasites and disease, improve soil health and favour absorption of nutrients. Soil vitality is fundamental to plant nutrition. Soils are alive and we need them to remain so. This demands close knowledge of the seasons and a readiness to intervene whenever the plant requires it.
All of our vineyards contain wild growth, allowing the roots of our plants and grapes to “breathe”.