About this wine
Vineyard and terroir
The grapes grow in limestone and clay soils.
Vinification
The grapes are harvested by hand, then destemmed and pressed at the winery. Fermentation takes place in stainless steel tanks at 28–30 °C for 6–8 days, followed by malolactic fermentation at 20 °C.
Ageing
The wine rests for three months in stainless steel vats.
