Vinification: spontaneous fermentation only with indigenous yeasts. The period of natural fermentation on its skins is about 11/12 days at uncontrolled temperature by performing manual pumping over. The wine does not undergo any clarification or filtration. It contains no added sulfites.
Aging: 6 months in 225-liter French oak barrels before bottling.
Organoleptic description: Ancestral wine - great minerality. Amber color - intense and complex bouquet, fine and delicate, tasting of herbs. Original, voluptuous, intense and persistent taste with musky and floral memories. This is a pure natural wine - freshly barrel-aged - unfiltered and unclarified. Any residues are natural.