Predominantly clay and tuff.
Around 1.2 hectares of southern and western expositions. Manual harvest, Organic farming.
Around 6,000 vines per hectare
About 5.500 bottles
The grapes are de-stemmed and placed in 50 hl cement tanks, where they remain for about twenty days. During this time, spontaneous fermentation takes place in contact with the grape skins without controlling the temperature. 3-4 punch downs a day are carried out as needed.
After racking, the refinement takes place in 20 hl oak barrels for about 8 months. The wine is then aged in bottles for 2 months before release.
No filtration, clarification of any kind, and without any additions of sulfites.