Manual harvest, plots entirely on the terrace, 100% destemmed, not treaded, fermentation for 25 to 30 days in vats, punching down during the first 4 days and light pumping over every 2 days, grape varieties vinified separately per plot, alcoholic and malolactic fermentation in tanks, use of no inputs, indigenous yeasts, blending and aging for 11 months 90% in concrete tanks and 10% in used barrels of 400 liters, 20 mg / l of total sulfur. Production of 13,000 bottles.
Cuvée in conversion to organic farming. Estate certified in Organic Agriculture from the 2018 vintage.