Description
Harvested by hand, the yields are naturally restricted by the winds and climatic conditions on the island and average around 80 quintal per hectare. The vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. Wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with clean fruit flavours.
The first pressing is fermented in 50hl acacia wooden barrels. Soft pressed again, with a second fermentation in stainless steel for 14 days where malolactic fermentation takes places.
