About this wine
Vineyard and terroir
The vines were planted in stages in 1967, 1989 and 1999.
Vinification
The grapes are harvested into small baskets and taken immediately to the winery for destemming and crushing. Maceration on the skins lasts 10–12 days at a maximum temperature of 28–30 °C. Malolactic fermentation is completed before the beginning of winter. After ageing, the wine is clarified with egg white, allowed to settle and bottled.
Ageing
The wine matures for 12 months in French and Slavonian oak barrels, including some new barrels. It continues to gain complexity over time.
