About this wine
Vineyard and terroir
The estate vineyards lie at 250–390 metres above sea level on clay-limestone soils.
Vinification
The grapes are harvested by hand in the second and third weeks of September. The must undergoes a brief pre-fermentation maceration, followed by fermentation in stainless-steel tanks at 22 °C for 22 days. Maceration lasts four weeks.
Ageing
The wine ages in oak barriques for 8–10 months.
Tasting profile
Elegant.
