

The vines grow on parcels of loess, a fine chalky soil, and of stony soils with pebbles. The organic grapes are hand-harvested, sorted during the harvest, and transported in small crates. Grapes are pressed as whole clusters and transferred to tanks by gravity. After settling, fermentation takes place in cement egg-shaped tanks and oak demi-muids. The aging process continues in the same containers with regular lees stirring. The egg-shaped tanks allow for slow micro-oxygenation of the wine.


