About this wine
Vineyard and terroir
The vineyards were planted between 2002 and 2011 and are oriented east–west. Their soils comprise clay and sand with mountain deposits, and iron-rich clay and sand. Planting density is 5,600 vines/ha, with yields limited to 6,500 kg/ha.
Vinification
Alcoholic fermentation lasts 25 days in temperature-controlled stainless-steel tanks at 26–28 °C, using only wild yeasts. Malolactic fermentation occurs spontaneously during maturation.
Ageing
The wine matures for 18 months in French oak barrels, 10% of them new. It is bottled without filtration and then rests for a further six months in cool cellars.
Label / history
Production of the 2016 vintage totalled 10,000 bottles.
