About this wine
Vineyard and terroir
The fruit comes from a one-hectare vineyard at approximately 400 m above sea level. Its clay soils support vines averaging more than 30 years old, planted at 4,500 vines per hectare and producing very low yields.
Vinification
The grapes are usually harvested by hand in September at optimal ripeness, then gently pressed. Fermentation takes place in concrete tanks without temperature control.
Ageing
The wine rests on its fine lees for 3–6 months. It is bottled without filtration and spends a further 2–4 months resting in the winery’s cellars.
Tasting profile
Harmonious, smooth and refreshing.
Label / history
Annual production is 4,000 bottles.
