In the VINEYARD

Controlled irrigation using 100% water from the snow melted caps from the Andes.

Natural fertilization, using our own compost, made out of the  pressed cap.

No plowing, zero tillage. Manual weed control.
We do not use any type of herbicides.

We use “runners” to replace missing plants, not bringing new specimens from the nursery, keeping the original identity of
our vineyards.

Natural spray with copper and sulfur. Not using any chemical product.

100% hand harvested and pruning.

COMMUNITY

We build our working teams with local people. And we prioritize buying mostly from local suppliers.  

We keep and promote all manual practices, avoiding all mechanical processes.

We support a permanent education and training programme for our employees.

We have implemented a reward plan with different types of benefits.

Our winery follows strict security and safety controls.

We hold an annual charity auction.

At the WINERY

Low intervention: no external additives or mechanical extractions.

Green building: very low environmental effect since we refurbished a centennial mud-brick winery, originally built with insulation capacity.  

Gravity fed winery: no pumps or pipes to transport the grapes or wines. The winery has been fitted with the latest winemaking state- of-the-art technology.

Energy saving. We use concrete fermenters, so less cooling or heating is needed during fermentations.

No inoculation, 100% indigenous yeast.

100% Vegan: no fining or clarification with egg white or casein.

No filtration, 100% natural cool stabilization.

Low-sulphur.

Natural cleaning by using ozone or steam. 

100% of wastewater is reused for vineyard irrigation.

Eco glass for bottles and free TCA natural corks.

Dry goods recycling program.