About this wine
Vineyard and terroir
The estate vineyards lie at 110 metres above sea level and are planted at a density of 6,000 vines per hectare. They are farmed organically without chemical fertilisers. Picolit ripens slowly, produces low yields and has a genetic condition that prevents some flowers from developing fully.
Vinification
The fully ripe grapes are harvested by hand, gently pressed and fermented with native yeasts.
Ageing
The wine matures for 18 months in wooden barrels, half of them new.
