About this wine
Vineyard and terroir
The vines average 20 years of age and grow in volcanic soils low in organic matter and rich in trace elements. They are cultivated organically and biodynamically, without chemical fertilisers or synthetic products.
Vinification
Harvest begins in the second half of September. The grapes are picked by hand, destemmed and pressed, then fermented on the skins in stainless-steel tanks using only natural yeasts. Maceration lasts around 15 days, depending on the desired colour depth.
Ageing
The wine ages for 12 months in stainless-steel tanks, followed by 18 months in old tonneaux. It settles naturally and is bottled without filtration.
