Vinifications in amphorae and macerations
Tinaja and kvevri
The arrival of Spanish and Georgian amphorae in 2013 is due to Athenaïs’ personal taste for foreign maceration wines and the desire to experiment new technics.
An ancestral practice
Inspired by ancestral practices, macerations in amphorae and vats prove to be a formidable laboratory for working the whole grape: the skin, the juice, the pulp, the tannins and even the seeds.
A magnificent learning
Vinification and aging are carried out without added sulfite, as with all wines from the estate. These enjoyable wines are the result of a reflection that also benefits wines aged in barrels.
