Selection of 90 years old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques. Harvest: Manual harvest in the first 15 days of the October. Winemaking: Maceration during 2 weeks and spontaneous fermentation in small reinforced concrete deposits with natural yeasts. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics. Aging: 14 months in second use French and Eastern European oak barrels .
The available vintage may differ from the one shown in the image.