The grapes processed together come from a small vineyard planted in 1967. All the estate vineyards are managed according to environmentally friendly agriculture practices, skipping any use of pesticides and herbicides. The only treatments performed are based on sulfur, copper and biodynamic preparations, depending on the needs. In the cellar, our approach is hands off, avoiding technical manipulation and additives. Indigenous yeast only. Vinification occurred in open top concrete vats with frequent manual punch downs. 6 days maceration with the skin. After the racking, the wine ages 5 years in used untopped barriques where the natural malolactic fermentation occurs. The unfilled barriques create a protective veil of yeast (flor), giving way to the classic oxidative style. The bottled wine rests in the cellar for 12 more months. Unfined (and therefore suitable for vegans) and unfiltered. This is an artisanal wine and can throw some sediments.