1.5 ha. of 10-year-old vines in lieu-dit Borgo Faliero. 80m elevation. Rocky clay soil of glacial origin. Density of 3500 vines/ha.
Viticulture:
Organic (not certified). Cordon de Royat training.
WineMaking:
De-stemmed. Pressed for 3 hours in pneumatic press. Maceration for 12 hours at 14°C. Fermented over indigenous yeasts for 4 weeks in temperature-controlled (18°C) stainless-steel tank.
Aging:
Aged for 12 months in tank with some stirring of lees.
Bottling:
Light filtration only if necessary. Free SO2 less than 3 mg/L. 100 cases imported into US.
