1.68 ha. planted in 2000. Southeast facing slope. Mid to lower part with limestone soil.
Viticulture:
Organic (not certified).
WineMaking:
The grapes are directly pressed, and the juice settles overnight in a stainless-steel vat. The next day the clear juice descends, via a gravity system, into neutral barrels for alcoholic fermentation over native yeasts and malolactic conversion.
Aging:
Aged for 12 months in 300L and 600L barrels (0-5% new oak). Then blended and aged for additional 6-12 months in tank.
