About this wine
Vineyard and terroir
The fruit comes from an organic vineyard on the valley floor, with vines aged 7, 15 and 40 years. The largest berries are selected from young vines. The wine is produced according to biodynamic practices.
Vinification
The grapes undergo 20 days of skin maceration in stainless-steel and/or concrete tanks, followed by spontaneous fermentation with native yeasts. Only a very small amount of sulfur dioxide is used, and the wine is bottled without filtration.
Ageing
The wine rests on its lees for 10 months in stainless-steel tanks.
Tasting profile
Youthful, fresh and crisp.
