Vineyeards: Buckwheat, radish and clover aerate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Leaves are removed selectively and they work with low yields.
Vinification: Harvest by hand, second sorting and destemming in the winery. After a short maceration the crushed must ferments with wild yeasts. Small-sized berries from French clones add structure and density. Aged in reused French barriques for 12 months. No fining, no filtration.
Tasting notes: Elegant with fresh fruit flavour
CLOSURE: SCREW CAP
SWEETNESS: 0.1 G/L
ACIDITY: 5.8 G/L