About this wine
Vineyard and terroir
The fruit comes from relatively young estate vines.
Vinification
The grapes are harvested in early September, when acidity is low, then sorted and pressed immediately. After settling for several days, the must ferments in stainless-steel tanks at 13–15 °C for about one month.
Ageing
The wine remains on its lees for one month before stabilization and bottling, followed by at least two months in bottle before release.
Tasting profile
Fresh, expressive and youthful in character.
Label / history
Around 25,000 bottles are produced annually.
