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From 1.1 hectares with 55-year-old vines, facing east and soils with marly limestone. 100% Pinot Noir.
Manual harvest and selection. Temperature control. Destemming. Fermentation in open vats for a considerable period of time. 19 days before the pneumatic press. Daily manual punching down. Aged in barrels, 20% new, for 14 months.