Calcareous and clay
A small valley
Year of planting
3,800 vines per hectare
Organic biodynamic with regenerative agriculture
Fermentation, with native yeast present on the estate, in 500 l barrels. 28 days of maceration. After pressing, the wine goes in old barrels, for malolactic fermentation and ageing
12 months in barrels of 225 l. and between 5 and 12 years old
No posts found.