Age of vineyards:
20-50 years.
Harvest:
This wine is produced only in very good years. End of September the shoots are cut and a natural, slow, drying process starts. Harvest then starts beginning of November, totally by hand.
Winemaking:
Traditional fermentation in red at controlled temperature. The fermentation is done on indigenous yeast only. The most stays in skin contact for about 15 days to get an out most of complexity and full aroma. The wine matures for 24 months in stainless steel tanks and then 6 months in bottle.