About this wine
Vineyard and terroir
The vineyards lie at 430 m above sea level on silty clay soils.
Vinification
The grapes are harvested by hand at full ripeness, usually in the first week of September. Fermentation takes place with native yeasts, with two days of skin maceration.
Ageing
The wine rests for 12 months in truncated cone-shaped oak vats.
