Biodynamic, Certified Organic (Ecocert)
Vineyards & Viticulture
25-year-old vines, cordon or cane pruned. Plantation density: 3,500 vines/ha.
Harvest & Vinification
The harvest is manual with strict sorting of the grapes. 100% destemmed, crushed and placed in concrete vats. The alcoholic fermentation is carried out using indigenous yeasts. Fermentation lasts 15 days at a temperature of 20°C with a peak of 28°C towards the end. A pumping over every four days is carried out. The wine is aged in vats for 18 months on the fine lees. Bottling without filtration in a single bottling.