About this wine
Vinification
The grapes are harvested in late September and destemmed by hand before gentle pressing. Fermentation takes place in vertical rotary bioreactors under controlled temperature and oxygen levels. The must is regularly stirred with paddles during fermentation to extract colour, aroma and tannin.
Ageing
The wine matures for six months in oak barrels, followed by three months in bottle.
Tasting profile
Clean and well structured, with an approachable, enjoyable character.
