The Vineyards are worked without using pre-emergence herbicides. Horse manure is used as a soil improver only when necessary. The grapes are harvested by hand and the juice is extracted in a pneumatic press which means that the grapes receive minimum stress. After the juice is settled out, the must is pumped into vats for fermentation, the wines evolve in these vats, on the lees, for about eight months, they are then bottled.
The Coach House