About this wine
Vineyard and terroir
The oldest vines used for the wine are 50 years old.
Vinification
The grapes are harvested in October and placed carefully in small 18 kg crates to preserve their juiciness and fruit aromas during transport to the winery. They undergo 20 days of skin maceration, followed by 18 months of vinification in small stainless-steel tanks. The wine is then gently filtered.
Ageing
The wine rests in bottle for six months.
