About this wine
Vineyard and terroir
The vineyards lie at around 400 metres above sea level, identified as the highest altitude in the area, and have a southwest exposure. Yields are kept low through careful vineyard management.
Vinification
The grapes are harvested into small boxes and sorted at the winery. Fermentation takes place in conical wooden vats at a controlled temperature, using only natural yeasts and with regular pumping over. It lasts for up to 30 days and is followed by malolactic fermentation.
Ageing
The wine matures for 40 months in large 30 hL oak barrels, gaining roundness and softness.
