From 30-45 year old vines, which are rooted in very poor shell limestone. Whole-cluster pressing (basket press) and
spontaneous fermentation in stainless steel and in old wooden barrels (50%) . 16 months aging on the full lees.
From 30-45 year old vines, which are rooted in very poor shell limestone. Whole-cluster pressing (basket press) and
spontaneous fermentation in stainless steel and in old wooden barrels (50%) . 16 months aging on the full lees.
