Wines

Organic / Biodynamic

Fermented in small stainless steel vats (2 to 5 tons), the fermentation is done with native yeast only, with soft pumping over and a long maceration of 25 days before pressing. After pressing the wine is racked to French barrels, 50% three years old, and 50% four years old where the malolactic fermentation takes place. Aging: 10 months in French barrels (3 and 4 years old )