All organic viticulture here.
The grapes come from a vineyard planted in 1991; they are harvested by hand in late August-early September. The must ferments spontaneously with its own yeasts, with a skin contact time of 7-15 days. After racking, the wine goes into glass carboy and old barrels, where it ages approximately 18 months before being bottled with the waning moons of autumn or spring. Gentle vitality. A fairly wild wine...