Vineyard: Vines planted in 1998 with clay-calcareous soil.

Winemaking: Total destemming. Macerated for 10 days in stainless steel. Fermented with native yeasts, aged for 3 months in oak barrels with batonnage and 6 months in stainless steel tanks. No added SO2. Only 650 bottles produced.

Tasting notes:

A deep and clean mineral tasting wines which gives it a smooth texture and a balance of acidity, with a dry and saline finish.