VINEYARD: The vines are situated 150 to 350 meters above sea level on south/southwest facing clay soils. The vines are approximately 25- to 35-years-old and all hand-harvested, so as to ensure the most gently and discerning picking possible.
FERMENTATION: De-stemming is followed by fermentation for approximately 7 days in stainless steel vats. Malolactic fermentation occurs.
AGING: 12 months of aging in a combination of cement and stainless steel tanks to retain freshness in the wine. 20% of the wine is aged in wood for added complexity. The wine is bottled after 15 months from the harvest.