About this wine
Vineyard and terroir
The vineyards have limestone and marl soils, which shape the wine’s pronounced minerality.
Grapes
Only grapes from the lower part of the bunches, where acidity is more concentrated, are used.
Vinification
The grapes are harvested by hand in mid-September. The wine is made by the traditional method, using yeast from the winery’s own collection.
Ageing
The wine rests on its lees for 45 months.
Tasting profile
Soft and light on the palate, with pronounced minerality, balanced acidity and fine, delicate bubbles.
