About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards at 250 m above sea level.
Vinification
The grapes are harvested by hand between 15 and 30 October. They undergo 12–15 days of pre-fermentation skin maceration before gentle pressing, followed by temperature-controlled fermentation in stainless-steel tanks. The wine is produced naturally.
Ageing
The wine matures in oak barrels for 24 months, followed by a further 12 months in bottle in the winery’s cellars.
