About this wine
Vineyard and terroir
The fruit comes from the estate’s organic vineyards, at approximately 75 m above sea level, on red clay and silt soils.
Vinification
The grapes are harvested by hand in late August, destemmed and gently pressed. Primary fermentation takes place in stainless-steel tanks, followed by approximately two months of malolactic fermentation in concrete vessels. Secondary fermentation occurs in the bottle, without disgorgement or filtration.
Ageing
The wine rests on its fine lees for two months in concrete tanks.
Label / history
Production of the 2018 vintage was limited to 9,000 bottles.
