Harvest: 100% manually with intensive selection in 20kg boxes.
Soil: Volcanic pumice
This wine was vinified in modern clay pots, the successor to the traditional amphora. The grapes were macerated on their skins with the fermenting must for seven days, producing a rich golden-orange coloured must. Following a minimal intervention philosophy, the wine was vinified with indigenous yeasts without any additions. When fermentation was complete, it was aged for four years on its lees, without bâtonnage, in the same clay spheres in which it was fermented. The wine was bottled without fining.