Manual harvesting with selection of the bunches in the early morning hours to early september
Direct pressing of the bunches with subsequent cold static decantation of the must. . Fermentation at 16 months. For 10 days. Aging on fine lees with frequent bâtonnage
In steel barrels for 3 months
Deep and intense, with hints of small red fruits, aromatic herbs, wild roses and mineral hints
Balanced and structured, load and harmonic, animated by a powerful freshness and a slender minerality
Thanks to its freshness has a wide possibility of combining, from generic starters of cold cuts, to fried and savory fish like octopus.
2-3 years from harvest