About this wine
Harvest and selection
Before pressing, the grapes pass through two manual selections to ensure that the fruit is intact.
Vinification
Pre-fermentative oxidation of the must is used to produce a stable wine capable of expressive development with age. After aeration, the cloudy must ferments exclusively in wooden vats with a pied de cuve prepared from indigenous yeasts. Fermentation lasts approximately ten days.
Ageing
The wine remains without racking on the lees deposited at the bottom of the vat and matures in neutral oak for about two years. Bottling follows this two-year ageing period.
Technical data
Production is approximately 5,000–6,000 bottles per vintage.
Vintage notes
Published vintages are 2003, 2004, 2005 and every vintage from 2007 through 2022.