About this wine
Vineyard and terroir
The fruit comes from a single vineyard.
Vinification
The grapes are harvested by hand in August. Spontaneous fermentation takes place in concrete vats, with 75% of the fruit retained as whole bunches. Skin contact lasts 20 days. The wine is bottled without fining or filtration.
Ageing
The wine ages for 18 months in two old barrels, a 5-hectolitre terracotta amphora and a 20-hectolitre concrete vat. It then matures for a further six months in the winery’s cellars after bottling.
