About this wine
Vineyard and terroir
The vines grow at 430 m above sea level in sandy soils containing limestone and iron-rich clay.
Vinification
The grapes are harvested by hand at optimal ripeness, usually between the first week of September and mid-October. Spontaneous fermentation is followed by two months of maceration in open vats. The wine is pressed and bottled without fining or filtration.
Ageing
The wine rests for one year in concrete tanks, followed by a further two years in bottle before release.
Label / history
Annual production is limited to 1,500 bottles.
