About this wine
Vineyard and terroir
The fruit is hand-harvested from organic vineyards with clay-limestone soils and vines aged 17–20 years.
Vinification
Maceration and spontaneous fermentation with native yeasts take place in terracotta amphorae. The wine is bottled without filtration or fining, with no added sulfites.
Ageing
The wine remains in terracotta amphorae in contact with the skins for seven months.
