Covering the vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grass to grow between the rows; biodynamic practices include infusions and plant decoctions applied to the vineyards according to the lunar calendar. DEMETER Certified 100% Biodynamic.
The grapes reached great maturity thanks to a warm month of September. The harvest took place in idyllic condition without rain and pleasant temperatures. Destemmed grapes were fermented using native yeasts; aver age of 30 days maceration without extraction; gentle cap-punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press. The wine was aged 18 months on fine lees in French oak casks which were used five times previously; in ancient troglodyte cellars cut into the limestone hillside on the property.