Approach in vineyard: Biological, with use of biodynamic preparations and microorganisms present naturally

Vinification: manual harvest, crushing, spontaneous fermentation with 70% of stalks, without temperature control, in conical vats of oak, 4 weeks, of which 2 with submerged cap maceration

Aging:In truncated cone vat and 10% in small oak barrels for 25 months, manual bottling without filtration

Type of soil:Clay and sand of volcanic and morainic origin (porphyry, basalt and granite) very deep and loose.

Yield per hectare:65ql

Number of bottles produced:4000

Produkttyp: Rött
Druva: 100% Lagrein
Volume: 0,75l
Alkoholhalt: 12,5%
Sulfit/SO2 (mg/l): Total SO2 42mg/l
Residual Sugar: 2g/l