This is a vinification of a small plot of Malvasia from a very high altitude.
Vinification Method: Grapes are hand harvested macerate at cold temperatures for a short time before being pressed. The wine ferments in 3 54 liter demijohns and 1 160 liter amphora. After a long slow fermentation of over 1 month, the wine is racked off the gross lees and returned to demijohns to age for 5 months. The wine is bottled, unfined and unfiltered and with zero addition of sulfur.
- Jenny and Francois