60 years old, stony clay soils. Hand-harvested in mid-October. All grapes are de-stemmed and whole berries are used. Fermentation takes place for 8 weeks (minimum) in 250L clay amphorae with temperature control; no pigeage or pumping, the cap is moved once a day and only by hand, and once fermentation is complete, a second maceration with the skins lasts three months or more (including the fermentation period). The wine spends seven months on lees with weekly battonage with inert gas to avoid oxidation or free SO2. The wine undergoes total malolactic fermentation. Aged in 250L clay amphorae for nine months. Not Filtered.