About this wine
Vineyard and terroir
The south-facing vineyards have iron-rich clay soils. Organic practices and biological vineyard management are used to support the interaction of soil, climate and vines, with minimal intervention in natural processes.
Vinification
The grapes are harvested by hand at optimal ripeness in late September and transported to the winery in 20 kg crates to preserve their integrity. They are gently pressed as soon as possible, since no sulfur is used and oxidation can occur quickly on hot days. Fermentation proceeds spontaneously at a controlled temperature in 25 hL oak barrels, with native yeasts added. After malolactic fermentation, the wine is bottled without filtration, so natural sediment may occur.
Ageing
The wine remains in the same 25 hL oak barrels for five months after malolactic fermentation.
Tasting profile
Delicate and fruity, with a direct, light and easy-drinking character. It is also elegant, youthful and fresh.
