About this wine
Vineyard and terroir
The fruit comes from several biodynamically farmed plots with clay-limestone soils and iron-rich clay soils.
Vinification
The grapes are harvested by hand in September and placed in 20 kg crates. Fermentation takes place in steel vats with native yeasts, and the wine is bottled halfway through fermentation. It is clarified by natural settling, without filtration or added sulfites.
Ageing
The wine spends around six months on its lees in the bottle.
Tasting profile
Elegant and very easy-drinking.
