PLOTS, TERROIR & VINEYARD MANAGEMENT
Degraded blue and gray shales exposed North-West.
Vines planted on the terrace, pruned in goblet, worked entirely by hand.
Average age of the vines: 50 years.
Vinification & aging process
Manual harvest in 10 kg boxes, at dawn to preserve the freshness and quality of the berries.
Storage of the grapes for 48 hours at 5 degrees in a refrigerated room.
Pressing in whole bunches and separation of juices by quality.
Light settling, cold, in temperature-controlled stainless steel vats before barreling.
Slow fermentation in new French oak barrels (500 litres).
6 months aging on fine lees with weekly stirring.