About this wine
Vineyard and terroir
The vineyards lie at around 450 m above sea level, on soils rich in limestone and gravel.
Vinification
The grapes are harvested entirely by hand, from late September to early October. Fermentation takes place in cone-shaped wooden vats under strict temperature control, using natural yeasts, and lasts 30 days. Malolactic fermentation follows.
Ageing
The wine ages for 12 months in oak barrels, then spends a further 2 months in bottle before release.
