About this wine
Vineyard and terroir
The vines are 35 years old on average and grow in approximately 2 ha of clay soils dominated by calcareous marl. Planting density is 4,500 vines per hectare, with an average yield of 50 hl. The vineyards have been farmed exclusively according to biodynamic principles since the cooperative was founded and are ICEA-certified.
Vinification
The grapes are destemmed and crushed, then macerated on their skins in stainless-steel vats for 2–5 days before spontaneous fermentation begins. The wines are made by hand.
Ageing
The wine remains in the same stainless-steel vats for approximately six months.
Tasting profile
Fragrant and delicate, with an easy-drinking character.
Serving and pairing
The label presents it as a “snack wine.”
Label / history
Annual production is approximately 8,000 bottles.
