About this wine
Vineyard and terroir
The fruit comes from a single biodynamically farmed vineyard.
Vinification
The must ferments slowly. A second fermentation takes place in a pressurized tank in spring, following the Martinotti method. The yeast is removed by filtration over one to two months, and no dosage is added.
Ageing
The wine rests on its fine lees in stainless steel tanks for six months.
Tasting profile
Juicy, deep and refined, with a fresh, clean aroma and a lively, delicate palate.
