The vineyards of the Estate are over 50 years old, face Southeast and extend over 8 hectares (19.8 acres), planted in the traditional Goblet Trellis style. The grapes were hand-harvested, gently destemmed and loaded into stainless steel tanks, where maceration took place at controlled temperatures. Pumping over was conducted during maceration, followed by a gentle pressing. The wine undergoes malolactic fermentation, with no time on the lees. Food Pairings: This wine pairs best with charcuterie, prosciutto, soft cheeses and goat cheese.