Sustainable methods. Average vine age: 40+ years.
Prolific alluvial deposit in the first 40cm.
Manual harvest. After a pneumatic pressing, fermentation occurs via indigenous yeast in concrete tanks. The wine is transferred to stainless steel tanks where it undergoes partial malolactic fermentation. 2/3 of the wine remains on the fine lees in tanks to age for 6 months, 1/3 is moved to one year old oak to age for 3-4 months. The wine is lightly filtered before bottling.