1,250mts / 4,150ft above sea level in pure limestone over quaternary gravels.
Hand harvested in small plastic boxes of 18 kg. Block 2. Yield of 5,000kg per ha - 2 tons per acre - 38.5 hl/ha
This wine was crafted with native wild yeast, undergoing a soft maceration management during 25 days, before pneumatic pressing. Alcoholic fermentation in stainless steel tanks. Natural malolactic fermentation in oak barrels.
18 months in new French oak barrels, and 9 months in the bottle before release.