Hand-harvested from black and white flint soils and a thin layer of marl. Mainly aged in stainless steel tanks and a...
Hand-harvested from black and white flint soils and a thin layer of marl. Mainly aged in stainless steel tanks and a small percentage (10%) in amphorae, where they are kept on fine lees for more than six months. Concentrated, direct and mineral, with a distinctive white pepper character. Elegant and precise finish
