About this wine
Vineyard and terroir
The grapes grow at 250 m above sea level on vines at least 10 years old.
Vinification
The ripe grapes are harvested by hand in early September. Vinification includes five days of maceration, followed by spontaneous fermentation with natural yeasts in stainless-steel tanks. The wine is then pressed.
Ageing
After pressing, the wine rests on its fine lees in stainless-steel tanks until March of the following year, when it is bottled.
