About this wine
Vineyard and terroir
The vines are very low yielding, producing no more than 1 kg of grapes per vine.
Vinification
The grapes are harvested entirely by hand. Fermentation with native yeasts and a two-week maceration take place in stainless-steel tanks.
Ageing
One-third of the wine matures for 12 months in 500 L French oak tonneaux, while the remaining two-thirds ages in 65 hL Slavonian oak casks. The wine then spends several months in stainless-steel tanks and two months in bottle.
