Description

Young vines, up to 20-25 years old, are used for this wine. The vines are exclusively of massal origin, with wood obtained during the pruning of the same vineyard. Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts. It lasts about ten days. The ancient, submerged cap maceration technique is then applied, lasting at least two months. The wine ages in a neutral oak barrel and concrete tanks for about five years. We produce around 10,000 bottles a year.