About this wine
Vineyard and terroir
The fruit comes from a small 0.5 ha organic vineyard surrounded by unspoiled nature.
Vinification
The grapes are harvested by hand and gently pressed in a vertical press. The must remains in contact with the skins for 12 hours. Fermentation includes malolactic fermentation. Before vinification is complete, the wine is bottled without filtration or added sulfites.
Ageing
The wine rests on its lees for six months.
