About this wine
Vineyard and terroir
The grapes come from vines averaging around 20 years of age.
Vinification
The grapes are harvested by hand in early November. Maceration with gentle pressing lasts 15–20 days, followed by fermentation in stainless-steel tanks at 24–26 °C.
Ageing
The wine rests for 4–6 months.
Label / history
The 2009 vintage received a Bronze Medal at the 2011 International Wine Challenge in London.
