Cultivation: high-density planting (8,000-10,000 vines per hectare). No
insecticides few treatments (depending on weather), small amount of organic-only
fertiliser, with respect of soil and vine balance. Vigour and yield control,
leaf-thinning and green harvesting to promote grape maturation.
Vinification: the grapes are hand-picked; and then sorted, crushed and
partially destemmed in the cellar. Fermented in open, temperature-controlled
vats for about 3 weeks, with regular cap-punching and pumping-over.
Malolactic-fermentedin barriques with native yeasts.
The Wine: a fresh, precise, fruity nose. Subtle and taut on the palate, and
bursting with lovely fruit. Mild, subtle tannins.
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