About this wine
Vineyard and terroir
The fruit comes from the estate’s oldest vineyards. The vines face southwest and southeast and grow in mineral-rich soils with a high limestone content. Low yields per vine allow the grapes to reach full ripeness.
Vinification
The grapes are harvested by hand throughout September. Maceration and fermentation take place in stainless-steel tanks at a controlled 24–26 °C. Frequent, short pump-overs are carried out during the first third of fermentation, after which they cease and the temperature is raised to 28–30 °C. Malolactic fermentation follows.
Ageing
The wine matures in French oak barrels.
Tasting profile
Expressive in character.
