About this wine
Vinification
The grapes are normally harvested by hand in October, then sorted, destemmed, gently crushed and pressed. Fermentation takes place with natural yeasts, with continuous pumping over to avoid excessive extraction. After two weeks, the wine is transferred to large, previously unused oak casks for malolactic fermentation.
Ageing
The wine ages for 18 months in the large oak casks.
Vintage notes
The winter of 2015 was very wet, building good water reserves deep in the soil. A warm, dry summer brought forward ripening, and the grapes were harvested in September, slightly earlier than usual.
