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VineyardWhite and red grapes from 3 centennial vineyards (about 14 varieties).VinificationHand-picked harvest. Natural fermentation in a cement vat, red grapes were crushed and destemmed. Nine weeks maceration.Natural fermentation and ageing for 9 months in very old oak barrels (225 litres). Malolactic done. Analyzes Acidity 5.4 g/l volatile 0.75 g/l Sugar <0.2 g/l pH 3.69 Alcohol 11.50% Vol
Total bottles produced: 1988
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