Biodynamic, Certified Organic
Vineyards & Viticulture
One-hectare plot of seven-year-old vines
Alluvial soil with pebbles and small rocks
Harvest & Vinification
Hand harvested. Cold soak pre-fermentation, 20% whole cluster. Fermentation with native yeasts for 15 days. Aged on the lees for 10 months in 228-liter neutral oak barrels. Bottled unfined and unfiltered.