About this wine
Vineyard and terroir
The vines are 20 years old and grow at 800 metres above sea level on clay and volcanic soils. The vineyard is farmed organically.
Vinification
The grapes are harvested entirely by hand at optimal ripeness. They ferment on their skins and macerate for 12 days at 12 °C. Malolactic fermentation follows the alcoholic fermentation.
Ageing
The wine rests on fine lees in stainless steel tanks for 12 months, then spends 8 months in bottle.