Harvest
12 September 20265 min read
Why we pick before seven
Cool grapes keep their acid and their perfume. Here is what a harvest morning looks like, hour by hour.
Cellar
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4 min read
Inside a cellar dug into pumice
Our cellar was cut into the hill in 1890. It stays at fifteen degrees all summer without a single machine.
The cellar is a single long vault, dug by hand into the soft volcanic rock under the house.
Pumice is full of air, so it insulates like foam. In August, when it is thirty-four degrees on the terraces, the cellar holds at fifteen.
That is why we have never needed to cool our tanks, and why the wines age slowly and evenly.
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