Loamy-silty of alluvial origin with gravel in the subsoil and calcareous deposits.
Hand-picking using small 12 kg plastic boxes.
Double moving belt system and vibrating sorting table.
Pressing of the entire grape bunches which are then fermented at 16°C with daily-moving contact with the lees so that the wine achieves its optimum expression in the mid palate.
10 months in French oak barrels, 6-month bottle storage.
Serve between 14o-16° C
DIRECTOR & WINEMAKER