Vine age30 years old
Vineyard size.45 hectares
Fruit is hand harvested and hand selected in the vineyard then are cooled for 48 hours prior to destemming, foot stomping, and cold soaking for 4-6 days. Grapes then ferment with native yeasts in stainless steel.
Elevage12 months in thin-grain and medium-toasted French barrels followed by three years in bottle
Harvest typeHand Harvested
Total production average3272 bottles