0.75 ha. situated at the top of the slope; surrounded by forest. Planted over sandy marl with iron-rich oolites.
Viticulture:
Sustainable.
WineMaking:
5-15% whole cluster. Fermented over ambient yeasts in stainless steel tank with pump-overs at the beginning, then punch-downs toward the end. Post-fermentation maceration for 15 days.
