The Sauveuse philosophy can be summed up by this sentence: “The soil is a living environment, one has to nourish the soil to nourish the plant”. José Salinas, the owner and manager of the estate runs his organic practices around 4 tenets:

Preserve the quality of water: The use of synthesis chemicals (pesticides, fertilizers, etc) is strictly prohibited.

Preserve and improve the fertility of the soil: Preserve, renew and improve the humus rate to prevent the destruction and erosion of the soil.

Reduce any risk of pollution:
- Reduce nitrates, as nitrogen contribution is limited and has an organic nature.
- Encourage an agriculture that is able to produce more energy than it consumes.
- Avoid waste of unsustainable fossil fuel.
- Develop an agriculture that won’t pollute directly or indirectly the biosphere.

Respect and favour biodiversity: Use the plant varieties most adapted to the complex “climate- soil- season” equation and use only organic and ecological resources in order to resolve parasitism problems

On the Domaine there is a constant quest for quality through small yields, to enhance the aromatic concentration, allowing the soil to rest for 5 months, selective de-budding to improve the ventilation and optimise its exposure to sunshine and selective picking in order to keep the best grapes.

The grapes are always harvested at night and put into smaller boxes for better protection.

The vinification ensures a natural evolution of the wines – they let the wine follow its own way and they help it to develop without forcing its nature. All grape varieties are aged separately before blending and the red wines are aged in oak barrels with a long maceration, whilst the whites are aged in new oak barrels.

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