In the vineyard all processes are carried out by hand including hoeing under the row and harvesting. We use vegetable organic substances through the practice of green manure and biodynamic preparations.The possible presence of harmful insects is contrasted with the launch of native antagonistic insects. The grapes produced are selected three times: thinning, manual selection during harvest and in the cellar using a selection table.
Cold decanting in steel, fermentation in French oak and steel vats at a controlled temperature below 20 degrees and in tonneau
1⁄3 of the mass in French oak tonneau, 2⁄3 in steel
To the nose is clean and intense, with hints of boxwood and lime on a delicate woody background. By rotating the wine in the glass, clear hints of elderberry and orange blossom are perceived, with gradually more balsamic accents, and then turn to sweet citrus peel and white peach. On the palate it is very taut, juicy, vibrant, with a long finish of citrus and mineral memories of flint.