Vineyards & Viticulture
The 27-hectare vineyard is planted on three parcels. Numerous passes are made in the vineyard to ensure the perfect health, quality, and ripeness of the grapes, and all the work is carried out by hand as, since 1992, no chemicals have been used. The grapes for this wine come from vines planted 30-50 years ago, located on the prized third row of terrasses and cropped at yields of only about 20hl/ha.
Colluvial limestone; pebble stones with ferruginous red sands and siliceous earth/clay
Harvest & Vinification
Manually harvested, then sorted in the vineyards, the grapes are destemmed upon arrival in the cellar. Macerated for 40 days with daily punch down. Lots are blended before fermentation, which occurs in oak barrels (as does malolactic fermentation). The wine is then aged for 24 months in French oak barrels, 80% new, 20% used once. Bottled unfined and unfiltered.