About this wine
Vineyard and terroir
The vineyards lie at 200–250 metres above sea level. The first vines were planted in 1999.
Vinification
The harvest date is determined by sugar levels, total acidity and pH. The grapes are gently pressed in a vacuum press, after which the must is settled at low temperature. Fermentation lasts 20 days in 300 hl stainless-steel tanks at a controlled temperature of 16–18 °C.
Ageing
The wine matures for five months in stainless-steel tanks. It is bottled in January and rests in bottle for at least 30 days.
