Vine age25 years old
The harvest from both parcels is placed cold (7-8°C) in concrete vats. Carbonic maceration. Fermentation occurs through the action of indigenous yeasts
ElevageAged for 6 months in vats. No SO2 is used during winemaking or aging. The wine is unfined and unfiltered. Less than 10mg/L of SO2 is added before bottling.
Harvest typeHand Harvested