About this wine
Vineyard and terroir
The vines grow in reddish-brown soils rich in detritus, fossils, marl and basalt. Yields are limited to 120 hL/ha.
Vinification
Selected grapes are harvested by hand into small crates, then sorted and crushed at the winery. The must macerates and undergoes traditional fermentation on the skins for 15–20 days.
Ageing
The wine matures in oak barrels for 8–10 months, followed by further ageing in steel tanks and bottle.
