– Soil Type: Fluvial deposits dating back to the Pliocene.
– Special Vintage Info:
Vinification / Winemaking:
– How grapes were handled: Grapes of two varieties are harvested (separately) depending on their
ripeness and taste. Morning freshness allows to preserve the juice from oxidation at the early stage
of the winemaking process..
– Fermentation / Yeast Type / Vessel: Vibrating hopper to get free run juice and to chill it down
immediately. Grapes are then destemmed and put directly into the press in which maceration is
carried out under an inert gas, and pressed with the greatest of care. Beginning of the press is
incorporated to the free run juice. The rest of the press is not incorporated (depending on quality)
– Fermentation Management: Fermentation at low temperature (16-17 OC) in stainless steel vats to
preserve all the aromas. Blending post fermentation.
– Reasons for this choice:
– Ageing – barrels / size / time: