Vine age32 years old
Vineyard size.55 hectares
Fruit is hand harvested and hand selected in the vineyard then cooled for 24 hours prior to destemming (80% of fruit), foot stomping, and cold soaking for 15 days. Grapes then ferment with native yeasts.
Elevage8 months in medium-toasted French barrels
Harvest typeHand Harvested
Total production average2339 bottles