From 70-80 year old vines, of only two parcels, planted to three hectares of stony white clay calcareous soils. The vineyards are not certified but the vineyards are worked organically. The grapes are hand-harvested between the middle and end of September, with vineyard and cellar sorting. Half of the harvest is whole-cluster while the rest is de-stemmed before being allowed to macerate for 12 weeks. Spontaneous fermentation occurs in clay amphorae (300-3500L) with indigenous yeasts that lasts between 4-6 weeks without temperature control. The wine spends about three months on lees with stirring once each day and then once a week. Aged for four months in clay amphorae. Unfiltered.