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.
Passage in cold room 48h.
Pressing in whole bunches and separation of juices by quality.
Light settling in temperature-controlled stainless steel vats.
Fermentation: 67% in amphorae and 33% in 500L oak barrels.
Six months aging on fine lees before bottling in the spring.