PLOTS, TERROIR & VINEYARD MANAGEMENT
Cabestany sector: deep silty-clayey and stony soil formed by old alluvial deposits.
Average age of the vines: 20 years.
Vinification & aging process
Morning mechanical harvest.
Pre-fermentation cold maceration.
Fermentation in stainless steel vats with daily punching down and pumping over.
Separation of free run and press juices.
12 months of aging in oak barrels (225 liters).
Bottled the following spring.