Description
Orange, peach, white flowers, spice through a lovely textural palate. Great minerality!
From vines around 70-80 years old planted to four hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September with intense sorting. Maceration lasts a minimum of 12 weeks with 50% whole-cluster and the rest de-stemmed. Spontaneous fermentation takes place in clay amphorae (300-3500L), using indigenous yeasts, between 4-6 weeks without temperature control. The wine rests on lees for three months with stirring once a day in the beginning and then once a week. Aged for four months in clay amphora. Unfined and unfiltered.
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