About this wine
Vineyard and terroir
The grapes are grown biodynamically on clay and marl soils.
Vinification
The must undergoes a slow fermentation. In spring, the wine undergoes a second fermentation in a pressurised tank using the Martinotti method, followed by filtration over one to two months to remove the yeast.
Ageing
The wine rests on fine lees in cement tanks for six months.
Tasting profile
Gentle, refined and aromatic, with a delicate character. The aroma is fresh and clean, while the palate is lively yet delicate.
