The fruit for this wine is harvested by hand from a vineyard over 60 years old. Maceration on skins and spontaneous fermentation with natural yeasts. 30% is fermented for two months in small barrels made of chestnut, the remaining 70% in stainless steel. Aged 12 months in steel.
Medium-bodied, with intense aromas and complex, fresh and enveloping, unfined and unfiltered to retain natural flavour.