The vineyard sits on stony hillsides of clay-limestone soils which are exposed to the rising sun. The five to 15-year old vines are organically cultivated. The plots are manually pruned by the same team every year, the pruning is adapted according to the vigour of the vine and to the style of wine the plot is destined for. The vines are debudded with unproductive branches removed. Respect for the environment is paramount, even the vine supports are wooden to blend in with the landscape. Cover grass is grown between the rows during winter to protect the soils, which is kept low in winter by sheep that graze in the vineyard. A precise restructuring plan is followed, so every fallow is for a minimum of three years and it is planted with flowers to nurture the bees, improve soils and promote biodiversity. Organic manure is used to nourish the vines and only copper and sulphur products are employed; and the use these is reduced by the application of tisanes of horsetail, nettle and willow. Water management is key and a drip irrigation system has been installed, for judicious use when necessary.
The grapes were macerated from between 15 to 21 days, to obtain the desired level of colour and tannins. Fermentation occurred with selected yeasts during the maceration period, which lasted for 10 days at 24°C. Light pump-overs took place daily, to wet the cap. The wine was matured on the fine lees in stainless steel tanks for six months, softening the palate and bringing a velvety character to the wine.
