Sourced exclusively from 13.3 hectares of un-irrigated bush vines planted in 1946. Hand-picked, selectively sorted in the winery. 50% whole berries retained. Wild yeast. A very gentle pump over regime during fermentation, often just wetting the cap. Some extended maceration where taming or polishing of tannin required and in some cases up to 10 months. No pressings used. Maturation in a mixture of old French and Austrian puncheons, foudre, ceramic eggs and amphora. Certified Organic/Biodynamic.
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