Terroir :
Clay-limestone soil.
Growing methods :
Organic farming (certified since 1999),
biodynamic practices, shallow ploughing,
manual harvesting with sorting in the
vineyard.
Winemaking methods :
Direct pressing, settling 36 hours.
Fermentation with indigenous yeasts.
Vinification without oenological inputs.
Aging :
Aged in vats for 6 months.
Tasting :
Intense nose of red fruits.
Round and generous.
