0.3 ha. of 20-year-old vines in lieu-dit Osigio. 360m elevation. Planted over limestone soil. Density of 2800 vines/ha.
Viticulture:
Organic (not certified). Sylvoz training. Grassing between rows.
WineMaking:
De-stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature-controlled (18°C) stainless-steel tank.
Aging:
Aged on lees for 12 months in tank, with stirring. Then bottled for secondary and malolactic fermentation.
Bottling:
No filtration. No dosage. 125 cases imported into US.
