About this wine
Vineyard and terroir
The fruit comes exclusively from vines more than 45 years old.
Vinification
The grapes are harvested by hand into small containers to preserve their integrity. The estate owners select the bunches individually in the vineyard, using only small, fully ripe fruit. Fermentation begins spontaneously with native yeasts present on the grapes. Maceration lasts at least 40 days in open 225-litre barriques, with exceptionally gentle hand pressing to protect the delicate skins. The wine is cold-stabilized before bottling, without fining or filtration.
Ageing
The wine rests for at least 16 months in new barriques on fine lees, which are kept suspended by bâtonnage. Spontaneous malolactic fermentation occurs during this period.
