Growing Conditions

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 concrete tanks. Natural malolactic fermentation in oak barrels.


15 months in used French oak barrels, and at least 6 months in the bottle before release.