1,250mts / 4,150ft above sea level in pure limestone over quaternary gravels.
Hand harvested in small plastic boxes of 18 kg. Yield of 8,000kg per ha – 3.2 tons per acre
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.
15 months in used French oak barrels, and at least 6 months in the bottle before release.