Gently crushed, pressed without destemming. Spontaneous fermentation in 425-litre chestnut barrels for 40 days. Post fermentation maceration on lees and aging for 6 months in chestnut barrels, plus 2 years in bottle before release. Light fining and filtration, sulphur only on bottling.
Organic certified
Production: 1200 numbered bottles.
Closure: natural cork.