Description

The fruit is harvested by hand and vinified two different ways: one part is destemmed and macerated with the skins for 11 days and the other part is whole-cluster-pressed with no skin contact. Fermentation is spontaneous with indigneous yeasts in steel tanks.

The two parts are blended and aged 6 months in tank before bottling without filtration and a small amount of sulfur (a little of which is used at the time of harvest as well).