The grapes for this wine are sourced from vineyards grown under organic growing criteria in a balanced, caring and sustainable way. The vineyard’s soils play a major role which favour rapid assimilation of reincorporated organic matter. This enables full terroir expression.
The grapes are hand-harvested. After a gentle pressing, the juice is fermented with their skins. Fermentation at controlled temperature (16o-18oC), with daily pump-ups for the juice to be in contact with skins and to get this characteristic fresh, citric aroma.
After fermentation, vatting takes place for 2 months making a gentle pump up per day. This allows us to extract some tannins, somethingunique in this kind of elaborations.
This wine has also made spontaneous malolactic fermentation.