Our singular experiment in co-planting vines among truffle trees and wheat began in 2016. No trellis wires, no chemical treatments.
The vine is a liana that climbs into the trees.
Weeding is largely carried out by the lambs that graze throughout the summer between the trees and the vines.
This method of production requires significant work and precision.
Our winemaking process is equally exacting.
We have opted for a meticulous, entirely manual sorting of the harvest, berry by berry, preserving the pedicel to maintain the integrity of the fruit and facilitate carbonic maceration in demi-muids.
Fermentation is carried out using only indigenous yeasts, and we employ a long maceration lasting several months. This very gentle extraction allows for the development of rich tannic compounds while maintaining smooth, integrated tannins.
While the first vintage was released in 2022, this wine for ageing will mature quietly for two or three years within the stone vault built specifically for it in 2018, surrounded by our finest long-aged hams.
