Vineyard: The grapes come from the Atrium vineyard on loess soils with conglomerate rock in the subsoil.
Harvest: By hand
Fermentation: 1 day of mash fermentation, followed by spontaneous fermentation in used 225-liter and 500-liter oak barrels
Aging: Aged for over 14 months in the oak barrels used for fermentation.
Filtration: No
SO₂: Unsulfured
Alcohol: 13%
Closure: Natural cork
Serving Temperature: 10-12°C
Optimal Drinking Maturity: From now until 2030
Volume and Price per Liter: 0.75 l (€49.87/l)
Maxim: All vintners listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
