The grapes are grown exclusively using organic and biodynamic agricultural practices. They are harvested by hand and pressed whole using the pneumatic technique (for 5-8 hours), and naturally transfer all their aromas to the must. They are left to ferment spontaneously with no addition of enzymes or yeasts, and without chaptalisation. After a fermentation period which varies from one to four months, they are matured either in hundred-year-old oak barrels or in stainless steel vats, depending on each case.
The nose is open with prominent notes of dried fruit, hazelnut, and fresh walnut. The same aromas develop on the palate with a lovely balance between energy and plenitude and a long and delectable finish.
