Vinification, fermentation and aging process: Grapes harvested by hand and carefully selected, after destemming are delicately crushed, and collected in cement vats for a maceration. Fermentation occurs spontaneously through indigenous yeast and is achieved in cement tanks. Ageing in French oak barrels (medium capacity wooden casks of 20 hl) for 12 months, then another year in cement tanks before bottling.

“Our aim is to elevate the characteristic of the varietal, trying to maintain the primary fragrances and the pleasantness of a young wine.”