Description
The vineyards are managed in a sustainable manner and the work is all done by hand. The work in the vineyards is particularly challenging considering that the slopes are close to a 90? slope. Harvest is carried out carefully with several selective pickings and the grapes are hand sorted through several selection processes. Gentle pressing is followed by a long fermentation process of six to twelve weeks in stainless steel tanks, with the wines maturing on the lees with no oxygen contact.
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