About this wine
Vineyard and terroir
The fruit comes from both young vines and 60-year-old vines.
Vinification
The grapes are harvested by hand, crushed at the winery and given a short maceration on the skins. Fermentation takes place in stainless-steel tanks at a controlled temperature.
Ageing
The wine spends one month on the pomace, followed by several months in neutral vessels.
