About this wine
Vineyard and terroir
The vines grow on south- and east-facing sites in medium-textured soils threaded with clay. They are 20–30 years old on average.
Vinification
The grapes are harvested into small crates. Approximately two-thirds are gently pressed in a vertical press; the remaining third is crushed and destemmed. The must remains in contact with the skins for 3–4 days before alcoholic fermentation in small stainless-steel tanks. Malolactic fermentation follows.
Ageing
The wine matures on its lees in stainless-steel tanks.
