About this wine
Vinification
The grapes are harvested at the end of August and gently pressed at 8 °C for one day. The juice ferments in stainless-steel tanks at 14 °C for about one month. Malolactic fermentation is prevented to preserve the wine’s aroma and freshness.
Ageing
The wine spends five months on its lees, followed by a further three months after bottling.
Tasting profile
A distinctive aroma and fresh palate.
Label / history
Annual production is 7,500 bottles.
