Description

Winemaking process:  Late hand harvest of biodynamic cultivated grapes with selection of clusters in the vinyard. Six month maceration of crushed grapes in clay amphoras. Spontaneous fermentation with natural yeast already present on the grapes. Malolactic fermentation. Decanting of clear wine and another year maturation of the wine in clay amphoras. Bottling without filtration and minimal addition of sulphur.