Single Vineyard and Reserve
Working with fruit from our best sites, these wines showcase exceptional aging potential as well as the distinctive characteristics of each vineyard.
The harvests are selective and always conducted manually, with yields restricted to 40 hl/ha. The must undergoes spontaneous fermentation, after which the resulting “young” wine is left together with the lees until summer. Reds are matured for 18 months in small oak barrels. The wines are first released for sale on 1 September of the year following vintage.
Other wines sharing this classification are those labeled with an »R« for Reserve.