From 62 year old vines planted on 2.5 hectares of calcareous clay soils that are farmed completely organically. The grapes were hand-harvested at the end of September with intensive fruit sorting in the vineyard and de-stemmed. Maceration lasts one week, followed by fermentation in clay amphorae with indigenous yeasts that lasts 3-4 weeks under temperature control.
The wine rests on lees for 5-6 months in used French oak barrels. During the last month the barrels are topped off and allowed to rest. No aging in barrel takes place. Unfiltered.