The fruit sourced for this wine comes from a single vineyard of 1 hectare only. The hand harvested grapes are carried to the cellar in 18kg bins and then double sorted, destemmed and softly pressed (free run juice only) The must clarifies itself with static gravity in concrete vats where ferments with only the help of the indigenous yeast avoiding any controlled temperature. Aged for 6 months on the fine lees. Unfined, unfiltered and no added sulfites. The wine can throw some harmless sediments. No added sulfites. 13.5% AbV. Total production: 2.500 bottles per year”.