Biodynamic, Certified Organic
Vineyards & Viticulture
From a 0.8 ha Guyot-trained parcel that was planted between 2011 and 2015.
Clay and schist
Harvest & Vinification
Harvested at the end of August. The wine is aged in tank, with only one stirring of the lees in early spring. SO2 is added at malolactic fermentation. Lees aging for 12 months. The wine is bottled without fining and light filtration.