Planted in 1980 onostrea acuminata marl soil. It’s farmed organically(Ecocert, 2019), with biodynamic methods.

In the cellars theres no added SO2 during vinification. 10-30% whole cluster, ambient yeast fermentation with punchdowns and a few pump-overs. Aged for 12-14 months in barrels (20% new). No fining, light filtration if necessary. 30-45 ppm total SO2 at bottling.