THE WINE IS PRODUCED FROM ORGANIC, SOUTH-WEST FACING VINEYARDS, AND PROCESSED WITH THE MOST NATURAL PROCEDURES.

GRAPES ARE HARVESTED MANUALLY; FERMENTATION TAKES PLACE IN STEEL BARRELS, AFTER DE-STEMMING AND CRUSHING GRAPES.

THIS WINE REQUIRES A TRADITIONAL VINIFICATION TECHNIQUE, WITH A LONG MACERATION OF SKINS.

THE AGING PROCESS TAKES PLACE INTO 20 HL OAK BARRELS.

THE WINE IS BOTTLED AT LEAST 3 YEARS AFTER THE GRAPE HARVEST AND RESTS A FEW MONTHS IN THE BOTTLE.