From the winery:
Vine age between 20-30 years, farmed organically (with the exception of mealybug pheromone traps that don’t even work as an application on the plants, but hinder them from being able to certify), alluvial clay loam soils, deficit irrigated in drought years, but dry farmed otherwise, native ferment in stainless, aged in stainless on the lees (and a few neutral barrels).
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