In our vineyards 60% of the grapes harvested come from slopes of granitic soils, the other 40% come from sandy soils located in the lowest areas of the vineyard.
Grapes are sorted manually, by the 2nd week of march. Direct press with full bunch. The juice ferments low temperature, leaving in contact with lees for 6 months.
You can drink it young or let it age up to 8 years.
No acidity correction or enological touch-ups. For vegans.
The wine is silky on the palate with a great body and refreshing acidity that balances the residual sugar.