Description

Soil type: Clay-limestone

Winemaking:
Grapes are harvested manually in 20 kg small crates and then transported to the winery. The bunches are destemmed and crushed, followed bydirect pressing. Decanting for 36 hours. Part of the fermentation takesplace in barrels and the rest in stainless steel tanks.

Aging:
8 months in French oak barrels (20% new) and 24 months in the bottle.