Sustainable vineyard work, consistent yield reduction and careful hand-picking are prerequisites for this wine. In the cellar, the quality achieved in the vineyard is preserved and the varietal character preserved with careful working methods. The grapes are fermented on the mash with natural yeasts and are left to stand for around 18 days. The aging takes place on the fine lees in 2 to 4 year old barriques for about 12 months. With these wines, the wine receives an elegant tannin structure from the wood, without the typically mineral, finesse-rich character of the wine being masked.
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