On average 50-years-old vines planted over alluvial cone deposits and pebble laden soil. 220m elevation and southeast facing.
Viticulture:
Sustainable.
WineMaking:
100% de-stemmed. Cold maceration (10-12°C) for 5 to 6 days in open wooden tanks, with 3 to 4 gentle punch-downs per day. Then fermented over ambient yeasts.
Aging:
Aged for 14 months in used barrels (15% new). Then blended and aged further in stainless-steel tank.
