Certified organic (since 2012) and biodynamic (Biodyvin, as of 2020)
Vinification: De-stemmed, macerated in concrete tanks for 3 weeks, indigenous yeast fermentation. Aged for 12 to 14 months in foudres, demi-muids and amphora.
De-stemmed, macerated in concrete tanks for 3 weeks, indigenous yeast fermentation. Aged for 12 months in 400-liter older oak barrel and 800-liter amphora.
De-stemmed, macerated in concrete tanks for 3 weeks, indigenous yeast fermentation. Aged for 12 months in 400-liter older oak barrel and 800-liter amphora.
Overall Rating
0 out of 5 Based on 0 Review