About this wine
Vineyard and terroir
The grapes come from vineyards around Santa Maria, where marl soils predominate.
Vinification
The bunches are harvested by hand and carefully selected before gentle pressing and thorough destemming. Fermentation and maceration with native yeasts last 8–10 days. Malolactic fermentation runs from autumn through spring.
Ageing
Depending on the vintage, the wine matures for one year in stainless-steel tanks, oak barrels, or a combination of the two, followed by 12 months in bottle.
Tasting profile
The wine combines youthful energy with a fresh fruit character that is most expressive during its first few years after release.
