Soil: Compacted volcanic sand (trumao) and fluvial sand
Average Vine Age: 20 years
Farming practices: Biodynamically grown, hand-harvested fruit
Vinification: HAnd-destemmed, fermented with indigenous yeasts in old native-oak barrels for 1 month. Malo occurs in in still-intact berries, carbonic-style. Foot-trodden every few days.
Aging: Bottled without fining or filtration and with minimal SO2.
