Soils: Volcanic + Feldspathic Sand
Vinification: Whole bunches in 2 fibreglass vats. First vat: grape trampling to make space in the vat and maceration of whole bunches in the juice. Second vat: carbonic maceration. Devatting, pressing, blending of both vats with the free-run and pressed juice. Maceration of 3 weeks
Aging: Half of the wine in a vat, the other half in a 15 hl cask for 8 month.
Fining or Filtering: None
Notes from the Importer: