About this wine
Vineyard and terroir
The grapes grow in very deep, loose volcanic soils of clay and sand, with morainic deposits of porphyry, basalt and granite. The vines average 10 years of age and are farmed biodynamically.
Vinification
The grapes are harvested by hand. Sixty per cent of the must ferments on the skins in vats for 12 days; the remaining 40% ferments in large oak casks. The wine is bottled by hand without fining or filtration.
Ageing
The wine rests on its lees for 10 months in large oak casks, followed by 11 months in tonneaux and cement tanks.
Tasting profile
The aroma is rich and inviting. The palate is fresh, juicy and lively.
