A wine from a continuous vineyard of twenty acres of dense planting, cultivated with mild techniques and with very low yields (only 4 to 5 bunches) per plant. Fermentation starts in stainless steel tanks and during the fermentation the wine is decanted into foudres and 500l demi-muids. Maturation takes place for 10 months in contact with fine lees and the...
Whole bunch pressing and spontaneous fermentation in a combination of stainless steel tanks and old barrels. The wine was left in contact with the fine lees for almost 1 year and then bottled without the addition of dosage. Another example of the multiple abilities of the variety to give a huge range of different styles. Here, with the bubbles...
Organic and biodynamic farming (in transition from 2021 acquired) with the vineyard being ploughed by horse and the vines not being trimmed at all in the summer but the tops being circled. Vinification with an infusion technique instead of intense maceration for about 20 days and maturation for 4 months in stainless steel tanks (85%), amphorae (10%) and...
