About this wine
Vineyard and terroir
The grapes are grown at 350 metres above sea level.
Vinification
The grapes are harvested in early August and undergo cold skin maceration. Fermentation with native yeasts takes place in stainless-steel tanks for 15 days at a controlled temperature of 15–17 °C.
Ageing
The wine matures for six months in stainless-steel tanks, including two months on the lees.
