Predominantly clay and tuff with patches of calcareous sediment
Around 1.3 hectares exposed to the south. Manual harvest, Organic farming.
Around 7,500 vines per hectare
about 4.000 bottles
The grapes are de-stemmed and placed in 30 hl truncated conical oak vats where they remain for about twenty days during which part of the spontaneous fermentation takes
place in contact with the skins, without controlling the temperature. 3-4 manual punch downs a day are carried out as needed. After racking, aging takes place in 20 hl oak barrels and a small part in 700 l tonneaux, for about 12/13 months and then 3 months in bottles.
We do not carry out any clarification and filtration or addition of sulfites