From 100% Trepat vines aged around 100 years old, planted on 1ha of stony clay soil. The grapes are hand-harvested at the end of October, undergo strict fruit sorting in the vineyard and the cellar; partially de-stemmed and goes straight to fermentation on the skins with indigenous yeasts in clay amphorae ranging in size between 300-2500L, with temperature control for four weeks. A total of 14 months on the lees. Over the first week, battonage takes place every day using inert gas and then the barrels are refilled each week followed by battonage with inert gas each month to avoid oxidation. The wine completes malolactic fermentation. Aged in used 228L French oak for 14 months. Not Filtered.
The estate uses uniquely 'Select Bio 100 Normacoc' corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally.
Practicing Organic and Biodynamic