Vinification, fermentation and aging process: Grapes harvested by hand and carefully selected. Fermentation occurs spontaneously through indigenous yeast in 750 litres amphorae with repeated manual punching down. The wine is racked in French Oak barriques where malo-lactic fermentation take place on the lees, bâtonnage is frequantly carried out. Aged for 24 months in the same fûts de chêneand another year in cement tanks. Finished in the bottle for 12 months.

When a territory is particularly suitable for grape production, it is this characteristic that dominates on the varietal. This is the idea that made us produce Camalaione.”