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Owner & winemaker: Bruno & Thama Trigueiro
Vineyard area: 20 hectares (=49 acres), estate-owned
Vineyard management: certified organics and biodynamics
Soils: limestone and clay from ancient Quaternary alluvial terraces
Main varieties: Roussanne, Syrah, Cabernet Sauvignon
Annual production (approx.): 60,000 bottles
Winemaking: minimal—spontaneous fermentation, wines aged in various tanks. No fining, only a little sulfur at bottling.
Vineyard: 15 years old vines on on limestone and clay originating from ancient Quaternary alluvial terraces at around 100 m altitude.
Winemaking: The grapes are gently pressed and a light debourbage by cold is made. The clear must is vatted for the fermentation which takes place in concrete tanks. After aging for 5 months the wine is bottled by gravity, without filtration or fining, with just a light sulfur addition.
FOOD PAIRING: all kinds of finger food and easy light dishes.
ORGANIC. BIODYNAMIC. NATURAL. LOW SULFITE. MINIMAL INTERVENTION. VEGAN.
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