About this wine
Vineyard and terroir
The fruit is biodynamically grown on vines aged 45–50 years.
Vinification
Made as a natural wine using the ancestral method—also known as the old-fashioned or rural method and considered the oldest method of sparkling-wine production. The grapes ferment spontaneously on their skins for one and a half days before pressing and bottling. Fermentation then continues in bottle for 4.5 months. After disgorgement, each bottle is topped up with the same wine and sealed, without dosage.
