About this wine
Vineyard and terroir
The grapes are organically grown at 320 m above sea level. Yields are low, and the vines are between 20 and 60 years old.
Vinification
The grapes are harvested by hand, destemmed and crushed. Spontaneous fermentation takes place in open barrels without temperature control, followed by three weeks of skin maceration with regular manual punch-downs. The must is then transferred to stainless-steel tanks for temperature-controlled malolactic fermentation.
Ageing
The wine ages in stainless-steel tanks for 12 months. It is bottled without filtration or fining and rests for a further two months before release.
Tasting profile
The wine combines natural richness with the energy of the vintage.
