The hand-harvested grapes are carried to the cellar in plastic bins of modest capacity (18 kg). Double-sorted, destemmed and softly pressed. The must spontaneously ferments (indigenous yeast only) without any contact with the skins.
The wine ages in enameled stainless steel vats for roughly 5 months and then is bottled. Not clarified with animal based elements (like egg whites). No sterile filtration an no added sulfites. 11,5% Abv.
Super pale salmon color. Elegant aromas of red fruit and raspberries followed by an intense mineral note. The palate offers vibrant drinkability, persistency, and good freshness.