Other Information:Winemaking: Wine obtained with a careful consideration of the fermentation of the whole microbic flora instead of the classical yeast fermentation. The grapes, treated before crop, carry to the cellar micro-organisms which enable the must to turn into wine without adding sulphites; no clarifcation or straining. Bottled in December 2015.
Aging: 15 years in oak barrel not completely full of 20 hectolitres.
The relation between Man and Nature is the basis of the research from which we commit ourselves to intervening on the land undertaking customs, new techniques and the research of an appropriate ethical dimension in keeping with a harmonic and balanced project.