About this wine
Vineyard and terroir
The vineyards lie at 300–350 metres above sea level on silty marl soils.
Vinification
The grapes are harvested only at optimal ripeness and gently pressed at the winery. Fermentation takes place in stainless-steel tanks at a controlled 18 °C using selected Saccharomyces cerevisiae yeast. After natural settling in early winter, the wine is racked off its lees, cold-stabilised in late winter and bottled in early spring following the harvest.
Tasting profile
The aroma is elegant and refreshing. The palate is pleasant and well balanced.
Label / history
Annual production is 20,000 bottles.
