Description
THE VINEYARD First worked by Stefano in 2019, 290m above sea level with narrow rows that must be worked by hand. 0.5 hectares in size.
VINE AGE 70+ years of age
SOIL Very sandy, up to 60% sand with tiny amounts of clay and fossils. 30 hL/ha yields.
FERMENTATION Fermented with indigenous yeasts (pied de cuvée) in oak vat with submerged cap for half of fermentation, about 1-2 weeks. Malo-lactic completed in barrel.
AGING Aged around 2 years in 225 & 500L French oak barrels, with one new tonneau; the rest 3 years old. No filtration or fining at bottling.
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