La Clarine makes wine as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in our vineyard. The winery allows fermentations to occur spontaneously, and allow them to complete in their own time (this can take up to 6 months!).
La Clarine grows various red varieties, including Tempranillo, Syrah, Tannat, Grenache, Negroamaro and Cabernet Sauvignon. Each variety is harvested when ready, and the various lots are combined in the cellar to produce a “home vineyard” blend each year.