About this wine
Vineyard and terroir
The vines grow on Eocene marl and sandstone soils. They grow vigorously and produce regular, abundant yields.
Vinification
The grapes are harvested in the first and second weeks of September, partly by hand and partly mechanically. They are destemmed and gently pressed, and the must is settled at low temperature. Fermentation takes place in stainless-steel tanks at a controlled 16–18 °C.
Ageing
The wine remains in the fermentation tanks on its fine lees for six months, with frequent lees stirring. After bottling, it rests in the cellar for an unspecified period before release.
Tasting profile
Young, fresh and modern in style, the wine is easy-drinking, well-rounded and elegant, with fruit notes, pleasant freshness and a salty character associated with the mineral-rich soils.
