The vineyards are managed in a sustainable manner and the work is all done by hand. The work in the vineyards is particularly challenging considering that the slopes are close to a 90? slope. Harvest is carried out carefully with several selective pickings and the grapes are hand sorted through several selection processes. Gentle pressing is followed by a long fermentation process of six to twelve weeks in stainless steel tanks, with the wines maturing on the lees with no oxygen contact.
Scents of herbs and stone fruits. Sweet, fresh, fruity with a lively acidity. This wine is ideal for spicy food especially spicy Asian cuisine, the light and fresh acidity is such that it may be enjoyed on its own.