About this wine
Vineyard and terroir
The vines have an average age of 60 years and grow in volcanic soils low in organic matter and rich in trace elements. They are cultivated using organic and biodynamic methods, without chemical fertilisers or synthetic products.
Vinification
Harvest begins in early September, with the grapes picked by hand, destemmed and pressed. Fermentation takes place on the skins in stainless-steel tanks for around 15 days, using only natural yeasts. No sulphur is added during vinification.
Ageing
The wine ages for six months in stainless-steel tanks, followed by six months in chestnut barrels.
