Diego is a traditionalist. He farms 1.6 hectares of sandy, loamy, north-facing vineyards at 650-750m above sea level. Although not certified organic (doesn't want to be), his vines haven't seen any chemical treatments and everything... Read More

Diego is a traditionalist. He farms 1.6 hectares of sandy, loamy, north-facing vineyards at 650-750m above sea level. Although not certified organic (doesn't want to be), his vines haven't seen any chemical treatments and everything is done by hand. Vinification is with natural yeasts in open top stainless steel or botti. They are racked into either neutral wood or fiberglass till spring, when it is bottled and released in the summer.