Region: Vipava
Grape: Malvazija, Welschriesling, Rebula, Vipavec
Vineyard Size: 1.60 hectares
Soil: marl, sandstone
Average Age of Vines: 34 years
Farming: biodynamic
Harvest: by hand
Winemaking: 70% spontaneous fermentation in barrels, 30% in concrete with indigenous yeasts, malolactic fermentation
Aging: 1 month in stainless steel, 11 months in barrels
Fining: none
Filtration: none
Added S02: 10 mg/L