Harvested from 1.5ha of vineyards planted in 1956 and 1970 on drifted loess. The grapes are hand-harvested in the early October, vineyard sorted and de-stemmed. Maceration lasts for two months in stainless steel tanks, followed by fermentation with natural yeasts that lasts for eight weeks with temperature control in the same steel tanks. The wine stays on the lees until January with no stirring. Aged in steel tanks for five moths and unfiltered.
