Manual harvest on September 12, 2016
Vinification: The grapes were crushed and left in steel tanks with the skins for 7 days. Spontaneous fermentation, malolactic and battonage. The finished wine remains on the fine yeast in 500lt Tonneaux for 9 months to get enough energy for the time in the bottle. No filtration and a unique sulphur addition.
Alcohol: 12,5 % vol.
Residual sugar: 1.2 g/l
Acidity: 5.7 g/l
Organic status: conventional wine (first year of lease in conversion to biody- namic farming), certified by AT-BIO-402