Destemmed and fermented spontaneously in concrete tanks on skins. After fermentation, the wine is pressed and placed in French oak barrels for 6 months.
The wine is austere - the mineral and sharp profile within the strict palate that limestone provides. The acidity of this high-altitude white is impressive, with 50% malolactic adding some creamy notes to the fresh, zesty, citrus and orange peel flavours. It's even good WARM (okay, okay, as in not chilled. But still, right?)