PLOTS, TERROIR & VINEYARD MANAGEMENT
Cabestany sector: deep silty-clayey and stony soil formed by old alluvial deposits.
Average age of the vines: 10 years.
Vinification & aging process
Mechanical harvest - Highly ripe grapes with a high natural sugar level.
Direct pressing with separation of juices by quality.
Cold static settling in temperature-controlled stainless steel vats.
Beginning of slow fermentation at low temperature (15°C).
Mutage on juice with wine alcohol according to the traditional method of Arnaud de Villeneuve to stop fermentation and preserve the natural sugar of the grape.
Six months of aging in stainless steel vats before bottling in the spring.