PLOTS, TERROIR & VINEYARD MANAGEMENT
Degraded blue and gray shales.
Vines planted on the terrace, pruned in goblet, worked entirely by hand.
Average age of the vines: 50 years.
Vinification & aging process
Plot selection - Manual harvest in 10 kg boxes.
Passage of 48 hours in cold room.
Destemming and placing in stainless steel vats (thermo-regulated) with separation of each grape variety.
Pre-fermentation cold maceration (5°C) followed by slow fermentation with extraction by punching down.
Fermentation for 4 to 6 weeks.
Separation of free run juice and press juice.
Aged for 12 to 15 months in French oak barrels (500L).
Blending in stainless steel vats followed by 5 months of rest before bottling.